Peanut Butter Chocolate Chip Cookies
For the best gluten-free, vegan cookie, these peanut butter chocolate chip cookies will be your new go-to! Made with delicious peanut butter cups and dark chocolate chunks, you won't believe they're grain-free, dairy-free, and lightly sweetened with coconut sugar!
Servings 12 cookies
Ingredients
- ⅓ cup (67g) refined coconut oil softened
- ⅔ cup coconut sugar
- 1½ teaspoons pure vanilla extract
- ½ cup (128g) creamy peanut butter
- 1 large egg or flax egg
- 1⅔ cups (160g) blanched almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ⅔ cup (4 oz) dark chocolate chunks or chocolate chips
- ½ cup mini dark chocolate peanut butter cups chopped, make sure they're vegan
- Flaky sea salt to sprinkle on top, optional
Instructions
- In a mixing bowl, cream together coconut oil and coconut sugar until light and fluffy using a wooden spoon or an electric mixer. Mix in peanut butter and vanilla extract. Incorporate in the egg or flax egg until well blended.⅓ cup (67g) refined coconut oil, ⅔ cup coconut sugar, 1½ teaspoons pure vanilla extract, ½ cup (128g) creamy peanut butter, 1 large egg
- Combine the flour, baking powder, baking soda, and salt. Add into the peanut butter mixture and mix until just combined. If your dough seems dry or crumbly, add 1-2 tablespoons of dairy-free milk to get to a thick dough texture.1⅔ cups (160g) blanched almond flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon sea salt
- Fold in chocolate chunks and chopped peanut butter cups. Chill the cookie dough, covered, for at least 1 hour and up to 1 week. This helps the cookies stay nice and thick when they're baked and helps the flavors develop.⅔ cup (4 oz) dark chocolate chunks, ½ cup mini dark chocolate peanut butter cups
- When you're ready to bake, preheat oven to 350°. Divide the dough into 12 balls and arrange about 2 inches apart on baking sheets lined with parchment paper. Press down slightly. Sprinkle with flaky sea salt, if desired.Flaky sea salt
- Bake cookies in batches in the middle of oven for 10 to 12 minutes, or until just pale golden brown. Cool cookies on baking sheet for 5 minutes and transfer to racks to cool completely.
- Store in an airtight container at room temperature for up to 5 days. You can also freeze the cookies in an airtight container or freeze the dough balls.
Notes
To make a flax egg: whisk together 1 tablespoon flax meal with 2.5 tablespoons water and let set for 10 minutes before using
