Cookies or Brownies?

Here I go again.

Peanut butter is definitely back in full-force around here.

I can’t even explain how major this recipe is.

It’s just…INSANE!

Oh, and it’s gluten-free & flour-less.

So, obviously it just hassssss to be calorie-free 😉

If only there was a brownie/cookie that was calorie free.

I think I dreamt about food last night because I woke up with drool on the side of my face.


It must have been pizza.

I am a sucker for thin crust.

Wait, what…? Back to brownies..errr…cookies.

Brownies +


peanut butter cookies


= peanut butter cookie brownies.


Say what now?


This is pretty much the greatest combo possible.


Rich, fudgy, chocolate chip brownies


topped with a crisp, chewy, peanut butter cookie dough.


Plus, there are extra chocolate chips on top.


 Plus, I’m pretty sure I should call these sky-high peanut butter cookie brownies.


I’m pretty sure my co-workers probably hate me for bringing these in yesterday.

IMG_0494Well…love/hate me. 😉


Peanut Butter Cookie Brownies
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
Fudgey, gooey, brownies topped with a crisp peanut butter cookie layer and stuffed w/ chocolate chips. Gluten-free, flour-less.
  • For the brownies:
  • ½ c. creamy peanut butter
  • 2 T. pure maple syrup
  • 3 T. coconut sugar
  • 1 t. pure vanilla extract
  • ½ c. unsweetened applesauce
  • 1 large egg
  • 5 T. certified gluten-free oat flour
  • ¼ c. cocoa powder
  • ¼ t. baking soda
  • ½ t. baking powder
  • ⅛ t. sea salt
  • ½ c. dark chocolate chips
  • For the cookies:
  • 1 c. creamy peanut butter
  • 1 c. coconut sugar
  • 1 large egg
  • ½ c. dark chocolate chips
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking pan with cooking spray.
  2. For the brownie layer, in a large mixing bowl, combine the peanut butter, maple syrup, coconut sugar, vanilla, applesauce, and egg until smooth.
  3. Stir in the oat flour, cocoa powder, baking soda, baking powder, and salt.
  4. Fold in the chocolate chips.
  5. Pour the batter into the prepared pan.
  6. For the cookie layer, in a large mixing bowl, combine the peanut butter, coconut sugar, and egg until smooth.
  7. Drop the peanut butter cookie layer over the brownie layer, the cookie dough will spread during the baking process, but you can use your fingers to spread the dough out a bit before baking.
  8. Top the cookie layer with an even coating of the chocolate chips.
  9. Bake for 20-25 minutes, or until a toothpick inserted into the center of the brownies comes out clean.
  10. Let cool slightly, cut into squares and serve.



  1. Oh my gosh, these look AMAZING. I wish I had one right now.

  2. These look amazing. You can never have too much peanut butter! By the way, I made your recipe for those banana muffins with the caramelized bananas! Check out my most recent blog post! I made sure to give you credit. 🙂

    My family is loving them. I’ll definitely be following your blog from now on. Your recipes are awesome!

    • Chelsy says:

      Jenni! I saw your post first thing this morning! Thank you so much! That is actually my favorite banana recipe, especially because of the caramelized bananas! Sooooooo good! Thanks for stopping by, you are always welcome 🙂

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