Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Yield: 16 cookies
These peanut butter chocolate chip cookies are crispy on the outside and chewy on the inside. They’re gluten, dairy and egg free and satisfyingly delicious!
If you could choose any flavor cookie, what would you choose? For me, I would hands down choose peanut butter. I love the buttery and sugary sweetness mixed with the salty peanut butter. And this cookie brings just that! The softened coconut oil (not melted!) gives these cookies a buttery texture while the coconut sugar gives the sugary goodness.
Whenever I make these I may or may not eat the whole batch in less than two days. 🙈 They’re just too hard to resist!
Ingredients
Softened Coconut Oil– not melted! This gives the cookies a buttery taste and texture. I use naturally refined so there is no coconut taste or smell. I love this one!
Flax Egg- combine 1 Tablespoon of ground of flaxseed with 2.5 Tablespoons of warm water. Let set in fridge for 10 mins
Vanilla
Peanut Butter
Coconut Sugar– I use this one!
Almond Flour– I prefer to use blanched almond flour compared to unblanched. Unblanched is the whole almond ground including the skin. Blanched is sweeter, almost like cake flour.
Baking Soda
Salt
Chocolate Chips– I love and recommend these! They’re naturally refined sugar free and only have 3 simple ingredients! They’re also a delicious, chocolatey snack 🙂
How to make:
Combine
Combine the softened coconut oil with the coconut sugar in a medium bowl.
Add
Add the flax egg, vanilla and peanut butter and mix until well incorporated.
Whisk
In a separate bowl, whisk the almond flour, baking soda and salt together.
Combine
Combine the dry ingredients into the wet ingredients until just incorporated.
Fold
Fold the chocolate chips into the batter.
Craving other delicious recipes? Take a look!
- No Bake Chocolate Peanut Butter Protein Bars
- Oreo Cheesecake Dip
- Hot Cocoa Cookies
- Strawberry Cheesecake Truffles
- Hot Cocoa Dip
Peanut Butter Chocolate Chip Cookies
Course: Uncategorized16
servings10
minutes15
minutes25
minutesIngredients
- Wet Ingredients
1/4 cup Softened Coconut Oil
1/2 cup Coconut Sugar
1 flax egg – 1 T ground flaxseed + 2.5 T warm water
1/3 cup peanut butter
- Dry Ingredients
1 1/2 cups Almond Flour
1/8 teaspoon baking soda
1/4 teaspoon salt
1/3 – 1/2 cup Chocolate Chips
Directions
- Preheat oven to 350 degrees.
- Make flax egg and set in fridge for 10 mins.
- Combine the softened coconut oil with the coconut sugar in a medium bowl.
- Add the flax egg, vanilla and peanut butter and mix until well incorporated.
- In a separate bowl, whisk the almond flour, baking soda and salt together.
- Combine the dry ingredients into the wet ingredients until just incorporated.
- Fold the chocolate chips into the batter.
- Chill the dough in the fridge for 20 mins.
- Roll the batter into 1.5 Tablespoon balls. Place on parchment lined cookie sheet. Flatten slightly with your hand to help it spread.
- Bake in the oven for 15 mins or until the edges are just golden.
- Let the cookies cool on the cookie sheet before moving to cooling rack. Enjoy!
- Storage
- Room temperature: cookies will stay fresh up to 3 days in an airtight container at room temperature.
- Refrigerator: cookies will stay fresh up to a week in an airtight container in the fridge.
- Freezer: cookies will stay fresh up to 2 months in an airtight container in the freezer.
Notes
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I made these and they are wonderful! I love the texture, but especially the taste. These taste like a gourmet cookie you may find at the bakery. These are a great alternative to my Grandma’s chocolate chip cookie recipe when you are looking for a GF, DF alternative. These are great! Thx!