Ingredients
- 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
Method
- 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.
Keywords: almond flour peanut butter cookies, healthy peanut butter cookies, almond flour peanut butter chocolate chip cookies, peanut butter chocolate chip cookies
