I’m being honest when I say this is the ONLY chocolate chip cookie recipe you’ll ever need again! While chocolate and peanut butter are both individually delightful, sometimes you just want a partner and these two are a match made in heaven. I seriously made these for the first time months ago and there is no turning back. I pretty much make these every single time I bake cookies, well…unless I’m making peanut butter & jelly cookies – I might kinda have a thing for PB, so what?!
The result is a moist, chewy, gooey peanut butter and chocolate bomb. I tend to make a batch and freeze them – partly to not down them all at once – but also because they are a nice cool soft treat on those nights you just need something sweet.
- 1½ cups almond flour/meal
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ⅔ cup peanut butter
- ½ cup honey, maple syrup or agave nectar (maple syrup or agave for vegan)
- 1 “flax” egg (1 T. ground flax + 3 T. water) or egg replacer
- ½ tsp vanilla extract
- ¾ cup vegan chocolate chips – feel free to up to a whole bag for more chocolatey goodness
- Preheat oven to 350 degrees. If using a flax egg, mix together and set aside.
- Combine almond flour, baking soda, salt and cinnamon in a bowl.
- In a separate bowl, mix peanut butter, honey/maple syrup, egg and vanilla.
- Add almond flour mixture gradually until a dough forms, then fold in chocolate chips.
- Scoop dough by the tablespoon onto a cookie sheet, spacing cookies at least an inch apart.
- Bake for 11-12 minutes or until set.