Looking for a gluten-free snack? My recipe for flourless peanut butter walnut brownie cookies are the perfect combination of chocolate, peanut butter, and crunchy walnuts, all wrapped into a fudgy, brownie-like cookie. I made them especially for you! Oh, and also to celebrate National Grab Some Nuts Day! What? Don’t look at me like that. It’s a REAL holiday!
I can’t remember the last time I had a down and dirty, sugar laden, loaded with fat brownie. *moan* Treats like my caramel bacon brownies, my best ever brownies, and my mint cheesecake swirl brownies used to make regular appearances on my
hips dessert plate. Then I started my #FitBy50 quest, and after that failed, my #FitAt50 plan kicked into gear. I can tell you that it was at least a ago that I sank my teeth into a fudgy, chewy brownie that made my eyes roll into the back of my head, and I can also tell you that I miss them a lot. Or rather, I did miss them, but then I created the recipe for these flourless peanut butter walnut brownie cookies. After that happened, my craving for a chewy chocolate-filled treat was quenched.
I adapted the recipe from this one that I found on Sally’s Baking Addiction. Her version doesn’t include nuts. Well, it would be downright nutty of me not to include nuts in a grab some nuts day recipe, right? Right! So, I added walnuts. Easy peasy. Oh, and I used a sugar substitute instead of refined, granulated sugar. If I’m going to have a sweet treat that doesn’t require my wearing stretchy pants afterward, I need to reduce the calories and fat a bit.
Brownie Cookie Recipe Note:
The peanut butter I used in these brownie cookies is lower in sugar and fat than most, but please don’t let that fool you into thinking that you can eat twice as many as normal. It IS real peanut butter and it DOES have sugar in it. These are not calorie free by any stretch, gang. They’re just a lightened up version of their former self.
Speaking of lightened up version of my former self, that’s what I hope to become after I’ve finished the 16 week group exercise challenge at Push Fitness in Appleton. I want to be the same me in a lighter, more flexible, healthier bod. Did I tell you that I lost 7 pounds in my first month? I was hoping for 10, but it’s a great start, don’t you think? I’ve increased my water instake from 20 ounces a day to 50, which of course, makes me feel like I’m living in the bathroom. Ha!
I started taking Zumba classes 3 days a week instead of the core training that I had been doing. Oddly, it seems to be easier on my bad joints, and it’s crazy fun, I tell ya!
Scary Photo Disclaimer: Don’t look at this photo of me on a full stomach…it’s a bit nauseating. I’m the one front and center, trying to be pretty in pink. Can you tell I love the 80’s?
I look like a gigantic whale with sausage casings over my legs when I wear my yoga pants, and I have flying bat arms, but there’s not a lot that’s more fun that dancing like nobody is watching to songs like “Maniac”. I’m burning calories with a small group of 4-8 women rather than 50 Much less embarrassing. Jennifer Beals ‘aint got nothin’ on me. Yeah. It’s good to dream.
If you live in the Appleton area and you’d like to get crazy healthy with me, contact Sean or Derrick at Push Fitness. You can drop in and try a group fitness class on for size without any contract or commitment for just $10. Such a deal!
In the mean time, let’s have some nutty brownie cookie goodness with a healthier twist. A little bit healthy, a little bit nutty, and a whole lot of yummi.. yup, that’s me! I hope you enjoy these brownie cookies!
- 1 large egg
- 1 cup (250g) peanut butter, at room temperature (I used Simply Jif)
- 1 teaspoon honey
- 1/3 cup (67g) Erythritol, Rapadura, or brown sugar, lightly packed
- 1 teaspoon baking soda
- 3 Tablespoons unsweetened cocoa powder (Dutch-process may be used)
- 1/2 teaspoon vanilla bean paste or vanilla extract
- 3/4 cup chopped walnuts
- Preheat oven to 350 degrees Farenheit and line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, beat the egg. Add the peanut butter, sugar, baking soda, cocoa powder, and vanilla. Mix everything together very well, then fold in the walnuts until combined.
- Scoop the dough, about 1 ounce (2 Tablespoons) each, onto prepared baking sheet. Place 6-7 cookies onto each baking sheet, leaving space for spreading. Gently press down on the dough mounds with the back of a spoon to slightly flatten.
- Bake for 8 to 10 minutes for chewy, brownie-like cookies and up to 12 minutes for crispy cookies. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Cookies stay fresh when well-covered at room temperature for up to 7 days, and freeze well, up to 3 months.
Want more nutty goodness?! Check out what the rest of the nutty bunch made for Grab Some Nuts Day!
- How to Toast your Nuts by Cravings of a Lunatic
- Flourless Peanut Butter Walnut Brownie Cookies by It’s Yummi
- Nutty Chocolate Chip Brownies by Roxana’s Home Baking
- Salted Caramel Peanut Pie by Hungry Couple
- Pistachio Cream Cheese French Toast by Baking in a Tornado
- Dark Chocolate Chip + Hazelnut Cookies by Spiced
- Peanut Butter Martini Mousse by Cooking in Stilettos
- Classic Peanut Butter Cookies by That Skinny Chick Can Bake
- Cashew and Pistachio Truffles by Culinary Ginger
- Chocolate Bourbon Pecan Pie by Kelli’s Kitchen
- Bourbon Pecan Pie for One by The Spiffy Cookie
- Herb Roasted Cashews by Noshing with the Nolands