3 Ingredient Peanut Butter Brownie Cookies
Chewy cookies that taste like chocolate peanut butter brownies in cookie form. These cookies don't need any flour, eggs, added sugar or oil.
Ingredients
- 1 packed cup (165 g) pitted Medjool dates
- 2 tbsp (14 g) unsweetened cocoa powder
- 1/2 cup (128 g) unsweetened natural creamy peanut butter
Instructions
- Preheat oven to 350°F. Line a large cookie sheet with parchment paper or silicone baking mat.
- Add dates to food processor and pulse until paste forms. You may need to stop a few times and scrape down the sides of your food processor to help it mix. If you are using older dates that are dry and no longer soft and moist, you will need to rehydrate them before using. See notes for more details.
- Add in cocoa powder and peanut butter. Pulse until they are evenly incorporated and blended in. Your dough should look something like crushed and crumbled oreos. See post for photo for reference. When you pinch it together, it should stick.
- Using a 1.5 tbsp cookie scoop, scoop out dough. Once measured, use your hand to mash it into the cookie scoop so that the dough will stick together. Release onto prepared cookie sheet. Repeat with remaining dough.
- Squeeze and roll dough ball between your hands to compress it further and make a smooth round ball. Place back onto cookie sheet. Repeat with remaining dough balls, spacing them two inches apart when you put them back onto the cookie sheet. Press down on each dough ball so that it forms a thick round disk (about 1/3 inch thick).
- Bake cookies for about 10 minutes. The cookies should puff up slightly and may crack a little on the surface. They will not change too much from their original shape but the tops should look dry.
- Let cookies cool on cookie sheet before removing them. If adding frosting or icing, add it after the cookies have cooled.
Notes
- I drizzled these with some peanut butter mixed with coconut oil. This is completely optional. I enjoyed these fine without the frosting but wanted to decorate them to distinguish them from another chocolate cookie I made that looks similar. See post for more details on the frosting options.
- The dates need to pitted before measuring them out for the recipe.
- If you are using a newly opened package of dates, the dates should be soft and moist. If your dates are a little dry, you can rehydrate them before using them. To do so, soak them in warm water for 10-15 minutes. Drain water, pat dry the dates and then add them to the food processor.
- Make sure to use natural peanut butter. This is the type with only peanuts and salt in the ingredient list, no added oils. Peanut butter can be substituted with natural almond butter or natural sunflower seed butter.
- If you don't have a food processor this may also work in a mini chopper but you may need to reduce the recipe to get the contents to fit.
- If you want more chocolate flavor, you can add an extra 1/2-1 tbsp of cocoa powder. This will make the cookies less sweet but they will have a deeper chocolate flavor.
- My favorite Medjool dates to use are Double Date Organic Medjool Dates.*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases.
Serving: 1cookie, Calories: 108kcal, Carbohydrates: 13g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Fiber: 2g, Sugar: 9g, NET CARBS: 11
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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