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If you love ooey-gooey, super decadent chocolate cookies, then these Fudgy Oil-free Midnight Chocolate Chunk Cookies are the treat for you! Bonus: They’re amazingly vegan, gluten-free, and ready to eat in under 20 minutes. (SCORE!)
I’ll just say – if you’re a chocolate lover, then I’m about to make your sweet chocolatey dreams come true. These cookies are insanely soft and gooey and crazy delicious. The cherry on top of this chocolate cookie situation is that they only require three ingredients, none of which are oil or butter. (Psst… we’re going to use nut butter, instead!)
And I will say, if you choose to use a nut butter other than peanut butter (such as almond butter or a mixed nut butter) then you won’t taste the nut butter at all… you’ll just have a batch of super fudgy chocolate cookies loaded with chocolate chunks. YUM.
Why this Recipe Works:
- Created for use with my Peanut’s Bake Shop Midnight Chocolate Chunk Cookie Kit, this recipe doesn’t require any of the usual cookie dough ingredients! This recipe really couldn’t be any simpler.
- The addition of the nut butter makes these cookies super moist and decadent without the use of oil or butter.
- These cookies are super fun to make with kids – my boys LOVE to lick the spoon covered in cookie dough once we’re done (see James below.) But then again, who doesn’t?!
Which nut butter goes best with this recipe?
- I prefer to use a runnier almond butter that only lists “almonds” in the ingredients. If your almond butter contains palm oil, it may be too thick and not mix in as well. I also like mixed nut and seed butters, such as THIS brand.
Looking for other easy cookie recipes using Peanut’s Bake Shop Cookie Kits? Then you have to try my:
- Hawaiian Chocolate Chunk Cookies
- Midnight Chocolate Chunk Peanut Butter Cookie Cups
- Black n’ White Chocolate Chunk Cookies
- Funfetti Chocolate Chunk Cookies
- Oil-free Banana Cinnamon Oatmeal Cookies
How to Make Fudgy Oil-Free Midnight Chocolate Chunk Cookies:
1. First, preheat your oven to 350°F/177°C. Then, open your Peanut’s Bake Shop Midnight Chocolate Chunk Cookie Kit and pour the contents into a mixing bowl.
2. Next, add the creamy nut butter to the mix – the runnier the better. (Disregard the oil called for on the package.)
3. Add the 3 Tbsp. of water to this bowl too, and stir very well until all flour is incorporated. If dough is still dry, add more water, one teaspoon at a time, just until the dough comes together.
4. Drop 12 mounds of dough onto a parchment-lined or nonstick baking sheet.
5. Bake in the oven for about 8-10 minutes. It’s better to slightly under bake than over bake.
6. Allow the cookies to cool on the baking sheet for at least two minutes before transferring them to a cooling rack. Enjoy!
Top Tips for Making Fudgy Oil-Free Midnight Chocolate Chunk Cookies:
- This recipe was created using a Peanut’s Bake Shop Midnight Chocolate Chunk Cookie Kit.
- For an even nuttier treat, try adding 1/4 cup of chopped walnuts or any other nut to your dough before baking. You could even try shredded coconut!
- These cookies are even delicious eaten right out of the freezer! I encourage you to try freezing yours and see if you agree. Just be careful as those chocolate chunks get pretty hard when frozen.
Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @AudreyDunham or hashtag #AudreyDunham so I can see your creations!
Fudgy Oil-Free Midnight Chocolate Chunk Cookies (Vegan and Gluten Free)
Ingredients
- 1 Peanut's Bake Shop Midnight Chocolate Chunk Cookie Kit
- 3 rounded Tbsp. creamy nut butter The runnier the better (I use use Almond butter or a mixed nut/seed butter such as Nuttzo brand)
- 3 Tbsp. water (45 ml), plus more as needed
Before You Begin! I recommend measuring out all ingredients called for in this recipe so they are ready to go the moment you need them.
Instructions
- First, preheat your oven to 350°F/177°C. Then, open your Peanut's Bake Shop Midnight Chocolate Chunk Cookie Kit and pour the contents into a mixing bowl.
- Next, add the creamy nut butter to the cookie mix - the runnier the better. (Disregard the oil called for on the package.)
- Add the rounded 3 Tbsp. of water to this bowl too, and stir very well until all flour is incorporated. If dough is still dry, add more water, one teaspoon at a time, just until the dough comes together.
- Drop 12 mounds of dough onto a parchment-lined or nonstick baking sheet.
- Bake in the oven for about 8-10 minutes. It's better to slightly under bake than over bake.
- Allow the cookies to cool on the baking sheet for at least two minutes before transferring to a cooling rack. Enjoy!
Pro Tips From Audrey
- This recipe was created using a Peanut's Bake Shop Midnight Chocolate Chunk Cookie Kit.
- For an even nuttier treat, try adding 1/4 cup of chopped walnuts or any other nut to your dough before baking. You could even try shredded coconut too.
- These cookies are delicious eaten right out of the freezer! I encourage you to try freezing yours and see if you agree.
This post may contain affiliate links. Please read our disclosure policy.