These Peanut Butter Cookie Brownies have a fudgy, brownie-like texture paired with the creamy richness of peanut butter.
Each bite is deliciously soft, irresistible, and made with only good-for-you ingredients.
Like my Fudgy Paleo Brownies, these peanut butter brownies are a favorite in our home. They're the perfect little sweet treat to pair with coffee or tea in the morning or enjoy as a snack.
You get a combination of dark chocolate, a hint of cinnamon, and that indulgent peanut butter flavor we all crave in one soft bite. Let's make some amazing cookies that are also good for you and super easy to make!
Note: These no-flour cookies are delicious snacks and healthy enough to pass for breakfast. Crumble one in your oatmeal bowl with your favorite morning beverage, or enjoy it with this summery Cold Brew Coffee Recipe.
Why You'll Love This Recipe
- Quick and Easy: This brownie cookie recipe requires just 25 minutes of prep and bake time!
- Naturally Sweetened: Made with dates and maple syrup, they're naturally sweetened and have a delightful caramel-like flavor.
- Perfect for Chocolate Peanut Butter Lovers: You'll get the rich flavor of chocolate with the creamy goodness of peanut butter in one soft bite.
- Great For Certain Diets: They're gluten-free, dairy-free, refined sugar-free, flourless, and Paleo-friendly with a vegan option!
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
I'm only using wholesome ingredients to make these brownie peanut butter cookies; everything is easy to find in any grocery store.
- Dates: These add natural sweetness and give the cookies a subtle caramel-like taste without the need for brown sugar or white sugar. Get enough to also make my Gluten-Free Date Cake.
- Coconut Oil: A great alternative to butter. It adds moisture and richness to the cookies, making them soft and chewy.
- Plant Milk: It helps to blend the dates into a smooth paste. You can use any plant milk, like almond or oat milk.
- Maple Syrup: It adds depth to the flavor and sweet taste.
- Peanut Butter: Natural peanut butter works best for this chocolate brownie cookie recipe—avoid those with added sugars or oils. I use creamy peanut butter like in my Chocolate Peanut Butter Mousse.
- Eggs: You'll need two large ones.
- Cacao Powder: It gives the cookies a rich chocolate flavor and a brownie batter texture while acting as a substitute for flour, giving these baked goods a solid structure. Use any extras to make my Bone Broth Hot Chocolate or Almond Flour Chocolate Cookies.
- Cinnamon Powder: A hint of spice elevates the flavor profile of the brownie cookie dough.
- Baking Soda & Sea Salt: Essential to help the cookies rise and balance the sweetness.
How to Make Brownie Peanut Butter Cookies
Everything comes together quickly:
Step One (Picture 1 above) - Prepare the Wet Ingredients: Blend the dates, coconut oil, plant milk, and maple syrup in a high-speed blender until a smooth, brown paste forms; reserve.
Step Two (Picture 2 above) - Make the Peanut Butter Chocolate Batter: Combine the beaten eggs with the peanut butter in a separate bowl. Then, stir in cinnamon, cacao powder, baking soda, and sea salt into the peanut butter mixture. Stir until well incorporated. Then, add the reserved date mixture.
Step Three (Picture 3 above) - Form the Cookies: Use a 3-tbsp scoop (cookie or ice cream scoop) to drop brownie peanut butter cookie dough scoops onto the parchment-lined baking sheet. Leave enough space in between.
Step Four (Picture 4 above) - Bake & Cool: Bake in a preheated oven until firm to the touch. Transfer to a wire rack and allow them to cool completely before serving.
Top Tips
For best results:
- Use a Cookie Scoop: This helps keep your cookies uniform in size for even baking.
- Don’t Overbake: The cookies will continue to set as they cool, so take them out while they’re still soft. The top should be firm to the touch for that perfect texture.
- Allow the Cookies to Cool: Even when out of the oven, they are still developing their flavors as they cool.
Variations and Substitutions
You can consider a few variations and substitutions, especially if you already have the ingredients on hand, to make these peanut butter brownie cookies.
- Crunchy Peanut Butter: You can use crunchy instead of melted peanut butter. The chunks of natural peanuts will surprise you with each bite.
- Cacao Alternative: You can also use unsweetened cocoa powder.
- Maple Syrup Alternative: Unsulphured dark blackstrap molasses work great as a substitute for maple syrup, adding a slightly different sweetness.
Storage Instructions
- At Room Temperature: These brownie peanut butter cookies can be stored in an airtight container at room temperature for up to 5 days.
- In the Fridge: For up to two weeks.
- In the Freezer: For longer storage, place them in a zip-top bag or freezer-safe container and freeze for up to 2 months—just let them thaw at room temperature before enjoying.
Recipe FAQs
Sure! Almond butter or sunflower seed butter works well if you want a nut-free version. Baking cookies for field trips, birthday parties, or preschool? You'll be happy to know that sunflower butter can replace the peanut butter in this healthy cookie recipe—nutritious and allergen-friendly. Of course, you won't get that chocolate peanut butter flavor, but it's still a healthy, delicious cookie.
Yes, you can use an egg substitute like Bob's Red Mill Egg Replacer. Just know that the texture and look will be a bit different.
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These peanut butter brownie cookies are a great recipe to keep on hand—the best part is that they’re easy to make, full of flavor, healthy, and perfect for any occasion. Give them a try.
📖 Recipe
Peanut Butter Brownie Cookies
Mariska RamondinoEquipment
- 1 high-speed blender To blend the dates into a smooth paste.
- 1 Large Bowl For mixing the wet and dry ingredients.
- 1 Baking Sheet & Parchment Paper The easiest way to prevent sticking.
- 1 Cookie Scoop To ensure even baking.
- 1 Wire Rack To cool the cookies properly.
- 1 Wooden Spoon To combine the ingredients into a chocolate peanut butter cookie batter.
Ingredients
- 1 cup packed, pitted dates (about 10 dates) 185 grams
- 1 tablespoon solid coconut oil 13 grams
- ½ cup plant milk 4 fl. ounces
- 1 tablespoon maple syrup
- 1 cup creamy peanut butter 265 grams
- 2 eggs beaten
- 1 teaspoon cinnamon powder
- ¼ cup cacao powder 25 grams
- 1 teaspoon baking soda
- 1 pinch sea salt
Instructions
- Preheat the oven to 375 degrees (or 190 °C) and cover the bottom of a large baking sheet with parchment paper.
- Place the dates, coconut oil, milk, and maple syrup in a high-speed blender. Blend for a couple of seconds at high speed until you have a beautiful brown paste; reserve.1 cup packed, pitted dates (about 10 dates), 1 tablespoon solid coconut oil, ½ cup plant milk, 1 tablespoon maple syrup
- In a bowl, stir the beaten eggs with the peanut butter. Then add cinnamon powder, cacao powder, baking soda, and salt to combine.1 cup creamy peanut butter, 2 eggs, 1 teaspoon cinnamon powder, ¼ cup cacao powder, 1 teaspoon baking soda, 1 pinch sea salt
- Stir in the reserved brown paste until everything is well combined and smooth. The dough should be relatively sticky.
- Using a 3-tablespoon cookie scoop, drop the cookie batter on the prepared baking sheet.
- Leave enough space between each spoonful of cookie dough (about 2 inches). Repeat until all mixture is used up.
- Bake for a full 10 to 13 minutes or until the cookies are firm to the touch. Allow to cool completely before consuming them. It's best to transfer them to a wire rack for cooling (optional).
Notes
- These brownie peanut butter cookies can be stored in an airtight container at room temperature for up to 5 days or in the fridge for up to two weeks.
- For longer storage, place them in a freezer-safe container and freeze for up to 2 months—just let them thaw at room temperature before enjoying.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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