Cookies | Vegetarian

Flourless Peanut Butter Brownie Cookies

Flourless peanut butter brownie cookies are gluten free, low sugar cookies made with the perfect combination of chocolate and peanut butter. This Weight Watchers Freestyle friendly cookies recipe has just 1 point per cookie! The flourless brownie cookies recipe can be made with or without walnuts. I added them, in celebration of National Grab Some Nuts Day! Hey, don’t look at me like that. It’s an actual food holiday!

Flourless Peanut Butter Walnut Brownie Cookies from

I can’t remember the last time I had a down and dirty, sugar laden, loaded with fat brownie. *moan*

Treats like caramel bacon brownies, my best ever brownies, and mint cheesecake swirl brownies used to make regular appearances on my hips dessert plate. Then I started my quest to lose 50 pounds by my 50th birthday. When that failed, my #FitAt50 plan kicked into gear. I’m sure it was at least a year ago that I sank my teeth into a fudgy, chewy brownie that made my eyes roll into the back of my head, and I miss them. A lot.

Or rather, I did miss them a lot, but then I created these flourless peanut butter brownie cookies. After that, my craving for a chewy, chocolaty brownie was quenched.

Flourless Peanut Butter Brownie Cookies

Flourless Peanut Butter Brownie Cookies with Walnuts


I adapted the recipe from this one that I found on Sally’s Baking Addiction.  Sally’s version doesn’t include nuts, but it would be downright nutty of me not to include nuts. After all, this is a grab some nuts day recipe, right?  Right!  So, I added walnuts. And I used a sugar substitute instead of refined, granulated sugar. If I’m making a sweet treat that doesn’t require wearing stretchy pants afterward, I need to reduce the calories and fat a bit.

Recipe Notes for Flourless Peanut Butter Brownie Cookies:

The recipe calls for [amazon_textlink asin=’B004P4POZ8′ text=’peanut butter powder’ template=’ProductLink’ store=’chebecskit-20′ marketplace=’US’ link_id=’829c3165-48a8-11e8-8d36-21735ebf9f98′] instead of traditional peanut butter, but that doesn’t mean you can eat twice as many cookies. Peanut butter powder is made from defatted peanuts; that is, peanuts that have had the fat pressed out, leaving just a powder. Using peanut butter powder reduces the fat and calories, but these cookies are not calorie free by any stretch, my friend. They’re just a lightened up version of a brownie cookie.

In celebration of the nutty food holiday, I added walnuts to my brownie cookies, but the recipe shown below does NOT include them. If you add nuts, the nutritional information shown will not be accurate.


Okay, let’s bake some flourless peanut butter brownie cookies!

Flourless Peanut Butter Walnut Brownie Cookies from

Flourless Peanut Butter Cookies from

Flourless Peanut Butter Brownie Cookies Recipe

Flourless Peanut Butter Walnut Brownie Cookies from

Flourless Peanut Butter Brownie Cookies

These thick, fudgy flourless peanut butter brownie cookies are made in less than 15 minutes! Chewy, melt-in-your-mouth good, and gluten free, too (check ingredient labels for gluten!)
4.75 from 4 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Cookies
Cuisine Dessert
Servings 12


  • 1 large egg
  • 1 cup prepared PB2 (Or traditional peanut butter)
  • 1 teaspoon honey
  • 1/3 cup Erythritol
  • 1 teaspoon baking soda
  • 3 Tablespoons unsweetened cocoa powder (Dutch-process may be used)
  • 1/2 teaspoon vanilla extract
  • 3/4 cup chopped walnuts optional


  • 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, Erythritol, baking soda, cocoa powder, and vanilla. Mix everything together very well, then if desired, 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 cookies to cool for 10 minutes on 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.


If you don't mind the extra calories and fat, you can use traditional creamy peanut butter and granulated white sugar in equal amounts to what is listed in the ingredients.
Tried this recipe? Mention @itsyummi or tag #itsyummirecipe!

Want more nutty goodness?! Check out what the rest of the nutty bunch made for Grab Some Nuts Day!

What’s YOUR favorite type of nut to add to a cookie?

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  1. You are one crazy NUT, Becca! We must have both been channeling the delicious cookie vibe for Grab Some Nuts Day! These cookies look awesome!!

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