Flourless Sugar-Free Peanut Butter Chocolate Cookies (Video)
Flourless Sugar-Free Peanut Butter Chocolate Cookies are delicious for a chocolate treat any time you need a cookie!
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And the cookie updates are continuing with these Flourless Sugar-Free Peanut Butter Chocolate Cookies! As I explained with the first update cookie recipe, and then mentioned again, the wonderful Kara and I are doing a little holiday project to update a few favorite cookie recipes for the holidays.
We’re experimenting with cookies that previously used a combination of Stevia-in-the-Raw Granulated Sweetener and brown sugar and replacing the brown sugar with Golden Monkfruit Sweetener (affiliate link), making it a sugar-free cookie. Many of my earliest cookies also used almond meal, which we’re replacing with more widely available blanched Almond Flour (affiliate link) as well.
It’s been quite a cookie-baking spree, but I promise this blog is not going to turn into nothing but cookies for the month of December! But for anyone who’s avoiding sugar and wants to bake a few cookies for the holidays, I hope you enjoy having more sugar-free options. (Check out Six Delicious Sugar-Free and Flourless Cookies to see all the cookie recipes I’ve been working on!)
What ingredients do you need for this recipe?
- eggs
- Golden Monkfruit Sweetener (affiliate link), or sweetener of your choice
- baking powder
- vanilla
- Kosher Salt (affiliate link)
- cocoa powder
- blanched Almond Flour (affiliate link)
- Adams 100% Natural Peanut Butter (affiliate link), or peanut butter without added sugar(see notes)
How to make this recipe:
(Scroll down for complete printable recipe.)
- Preheat the oven to 350F/170C and line a large baking sheet with parchment paper. We used the KitchenAid Stand Mixer (affiliate link) for these cookies, but you can use a hand mixer if that’s what you have.
- Put eggs, Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, baking powder, vanilla, and salt into the mixer bowl and beat until it’s all combined.
- Add the Almond Flour (affiliate link) and cocoa powder and beat until it’s well mixed into the other ingredients.
- Add the room-temperature peanut butter and beat until that’s all combined. I used chunky peanut butter, but if you don’t like the look of little peanut pieces in the cookies you can use smooth peanut butter.
- Use a tablespoon measuring spoon to scoop out small pieces of dough, roll them into small balls and place on the parchment paper on the baking sheet.
- Use a fork to press down each cookie so they’re about 1/2 inch thick.
- Bake 16-18 minutes, or until the top feels slight firm and the cookies look done. Let them cool for a few minutes; they will get more firm as they cool.
More Sugar-Free or Low-Sugar Cookies:
Check out Delicious Sugar-Free or Low-Sugar Cookies for more tasty cookie ideas from Kalyn’s Kitchen.
Flourless Sugar-Free Peanut Butter Chocolate Cookies
Flourless Sugar-Free Peanut Butter Chocolate Cookies are delicious when you need a chocolate treat!
Ingredients
- 2 eggs
- 1 cup + 2 T Golden Monkfruit Sweetener (or sweetener of your choice)
- 1 tsp. baking powder
- 1 tsp. vanilla
- 1/4 tsp. kosher salt
- 3 T cocoa powder
- 3/4 cup blanched almond flour
- 1 cup natural peanut butter without added sugar, softened at room temperature (see notes)
Instructions
- Preheat the oven to 350F/170C and line a large baking sheet with parchment paper. Take peanut butter out of the fridge and let it come to room temperature.
- We used the KitchenAid Stand Mixer (affiliate link) for these cookies, but you can use a hand mixer if that’s what you have.
- Put eggs, Golden Monkfruit Sweetener (affiliate link) or sweeteners of your choice, baking powder, vanilla, and salt into the mixer bowl and beat until it's all combined.
- Add the Almond Flour (affiliate link) and cocoa powder and beat until it's well mixed into the other ingredients.
- Add the room-temperature peanut butter and beat until that's all combined. I used chunky peanut butter, but if you don't like the look of little peanut pieces in the cookies you can use smooth peanut butter.
- Use a tablespoon measuring spoon to scoop out small pieces of dough, roll them into small balls and place on the parchment paper on the baking sheet.
- Use a fork to press down each cookie so they're about 1/2 inch thick.
- Bake 16-18 minutes, or until the top feels slight firm and the cookies look done.
- Let them cool for a few minutes; they will get more firm as they cool.
Notes
I like Adams 100% Natural Peanut Butter (affiliate link) which doesn't have added sugar. We used chunky peanut butter, but you can use smooth if you prefer.
Sweetener is calculated as zero net carbs for nutritional information.
This recipe created by Kalyn and modified into a sugar-free cookie with recipe testing help from Kara.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 97Total Fat: 8gSaturated Fat: 1gUnsaturated Fat: 6gCholesterol: 16mgSodium: 90mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These cookies should be approved for most low-carb diet plans. Everything used here is a low-glycemic ingredient, but the cookies are relatively high in fat, so this is probably a “once in a while treat” for the original South Beach Diet, and the use of almond meal would make this limited to Phase 2 or 3.
Find More Recipes Like This One:
Use Dessert Recipes to find more tasty cookies. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2009. It was updated with better photos in 2018 and last updated in 2021.
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62 Comments on “Flourless Sugar-Free Peanut Butter Chocolate Cookies (Video)”
I made these this morning, using classic monk fruit sweetener instead of golden because that is what I had. I think I needed to use less sweetener because these came out way to sweet. I am guessing golden monkfruit would be better, but I am inclined to try it using less than the recipe states. My peanut butter did not have added sugar.
Rachel, thanks for telling me and sorry you’re having that issue. I am having that problem with a different recipe, and will test these again and see what I think. Not sure if the Golden Monkfruit is less sweet but I think it might be.
Hi, I just made these, and they are really great. Thank you. At first, I was unsure how they would turn out because although the batter tasted good, it seemed dry. But they ended up working out really well. Sometimes my husband is skeptical about some of these recipes but he loved them too. One question. I see someone asked about storing them, and you said fridge or freezer. Do you know how long I could keep them in the freezer, just in case I want to make some ahead of time. Thanks again.
So glad they worked for you! I wish I could give you good information about freezing, but I don’t manage to keep mine in the freezer that long (I eat them while they are still frozen sometimes!) But I’m thinking they will freezer for at least six months if they’re in an air-tight container.
“Flourless” cookies… ingredient requirement, “Almond FLOUR”. Um.. nice try but.. you used FLOUR.
Almond flour is NOT flour. It is made from ground almonds. They call it almond flour for marketing because it can be used in the same way as flour. I’m not sure how you would expect cookies to be made without any flour-like product?
I love the sound of your FLOURLESS SUGAR FREE PEANUT BUTTER CHOCOLATE COOKIES I just want to ask 1 question because I am confused 1 ingredient in recipe is 3 quarter cup blanched almond flour. Is almond flour not flour.
Hi Bruce,
Almond “flour” is a product that’s made of finely ground almonds, with a texture that resembles flour but doesn’t have any wheat. Most stores sell it in the nutrition department, or you can buy it here.
artificial sweeteners (stevia, splenda, etc. ) are A-bad for you, and B-do not qualify as no sugar baking. Use real ingredients like fruit or dates.
There is no mention of Splenda in this recipe, and the two sweeteners I suggest are both not artificial sweeteners. And fruit and dates both have sugar, so that wouldn’t qualify as no-sugar baking.
I think you need to educate yourself on this topic before you start criticizing. And my main philosophy about food is that everyone gets to make their own food choices. That has always been my policy on this site and always will be, so comments like this aren’t really welcome here.
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Can you substitute Truvia for stevia in the raw and monkfruit and anyone know the conversions? Thanks!
I haven’t used Truvia. But most sweeteners convert 1:1 for sugar. If it says that on the package for Truvia it should be the same amounts as the sweeteners I used.
HI are cacao and cocoa the same? interchangeable? Same question, could we use almond butter instead of peanut butter? Thanks
I think that cacao powder will be the same as cocoa powder for baking but I would google it to make sure. Almond butter will work as far as the properties of the recipe, but the flavor will be a little different of course. I haven’t tried it that way, but I think it should still be good.
Your directions do not say when to add the 3 T cocoa powder. They should definitely be added prior to incorporating the peanut butter. Otherwise, they are hard to incorporate into the mixture.
I love your site and look forward to trying many of the recipes when I get your emails.
Oh my gosh, thanks for catching that. I edited to fix; you’re right about adding it before the peanut butter. It should be added with the almond meal. Glad you are enjoying the recipes!
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what is the best way to store these cookies?
I would keep them in the fridge or freezer, although truthfully it might not be completely necessary.
That looks divine! I love anything peanut butter!