Flourless Peanut Butter Brownie Cookies

These thick and fudgy flourless peanut butter brownie cookies are made with only 7 ingredients. Ultra chewy, melt-in-your-mouth, and gluten free. They taste so indulgent.

Yield: 12-13 cookies

prep time: 10 MINUTES cook time: 10 MINUTES total time: 30 MINUTES, PLUS COOLING
Ingredients:

1 large egg
1 cup (250g) honey roasted peanut butter, at room temperature (not warm)*
1/3 cup (67g) light brown sugar, lightly packed (or dark brown)*
1 teaspoon baking soda
1/4 cup (32g) unsweetened cocoa powder (Dutch-process may be used)
1/2 teaspoon vanilla extract
3/4 cup peanut butter chips*
Directions:

Preheat oven to 350F degrees and line two large baking sheets with parchment paper or silicone baking mats.

In a medium bowl, beat the egg. Add the peanut butter, brown sugar, baking soda, cocoa powder, and vanilla. Mix everything together very well. Depending how thick and/or cold your peanut butter is, you'll have to use some arm muscles. Fold in the peanut butter chips until combined.

Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches:  6-7 cookies on each baking sheet each. Gently press down on the dough mounds with the back of a spoon to slightly flatten, as pictured above. If you find the cookie dough balls are oily-looking from your peanut butter, blot each with a paper towel.

Bake for 8 to 10 minutes. The cookies will look very soft and underbaked, but that's ok. For crispy cookies, bake for up to 12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. I prefer the cookies underbaked, which gives their interior a brownie-like texture.

Cookies stay fresh stored covered at room temperature for up to 7 days - but they won't last that long! Cookies freeze well, up to 3 months.