Description
These almond flour peanut butter chocolate chip cookies are packed with peanut butter flavor, melty pools of chocolate, and vanilla flavor. They’re also gluten, grain, and dairy free!
Ingredients
Scale
- 1/2 cup creamy unsweetened and all-natural peanut butter
- 1/4 cup coconut oil, melted and cooled
- 2/3 cup coconut sugar
- 1 large egg + 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 cup finely ground blanched almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 oz chocolate chips
- 2 oz dark chocolate bar, chopped
Instructions
- Preheat oven to 350 degrees and line sheet pan with parchment paper.
- Add the peanut butter, coconut oil, and coconut sugar to a mixing bowl. Stir until well combined. Add the eggs and vanilla extract and stir again until everything is well combined.
- Fold in almond flour, baking soda, and salt until well combined. Fold the chocolate chips and chopped chocolate bar into the dough until well combined.
- Use a tablespoon size cookie dough scoop to scoop the dough and drop onto the parchment lined sheet pan. Press the cookies down just slightly to flatten and form them a bit. You can press a few extra chocolate chips or pieces of chocolate into the top of the cookies if you like. Bake at 350 degrees for 8-10 minutes. You’ll know they’re ready when the cookies golden and the edge are set, yet still fudgy in the middle.
- Remove the cookies from the oven and let cool on the sheet pan for 1-2 minutes before transferring them to a wire rack to finish cooling. Top with flaky sea salt, while warm.
