These almond flour chocolate peanut butter cookies are heaven in each bite. Double the chocolate double the happiness in each bite!
First things first, I am confident there are no gross cookies out there in the world. Because despite me not liking an ingredient, if it is a cookie, I will still eat.
Do you feel the same? Like I am not the biggest fan of coconut, but I don't really care if I don't like it and it's the only cookie around.
And honestly I am not really sure why I am talking about this, because these cookies are amazing.
I don't think you can ever go wrong with the words- cookie, chocolate, and peanut butter.
Plus there are gooey chocolate chips. So, you are welcome.
And absolute bonus points these double chocolate peanut butter cookies are refined sugar free. Which means you will not feel like taking a nap after eating the whole dozen in one sitting. WOO HOO!
Ingredients and substitutions
You need the following ingredients to make these cookies. They are all very easy to find at any larger grocery chain.
- finely ground almond flour
- tapioca flour
- unsweetened cocoa powder
- peanut butter
- pure maple syrup
- baking soda
- mini chocolate chips
Almond flour- finely ground almond flour works the best to come the closest to a regular cookie texture. However if you can only find almond meal, that will work but expect it to be a bit grainier.
Tapioca flour- tapioca flour is hard to sub because of the way it absorbs liquids compared to other flours. While I have NOT tested this, I think it would work to increase the almond flour to ¾ of a cup and eliminate the tapioca if needed. Here is a great article about subbing tapioca flour.
Cocoa powder- feel free to sub in cacao powder.
Peanut butter- this will work with any nut or seed butter. If you use sunflower seed butter you might get a green hue and that is normal when it is mixed with leavening agents.
Maple syrup- any liquid sweetener will work but may have a stronger taste than the maple syrup.
Expert Tips and how to store
A few tips to help you have the best experience:
- When baking these and trying to determine if they are done it is best to go by the outside and how the middle of the cookie feels when you touch it. If you lightly touch it and the middle is really mushy give it a few more moments. If you lightly touch it and the outside has a super thin flaky crust layer (similar to a brownie) then you should be good to go.
- Be sure to let the cookies cool on your cookie sheet for 3-5 minutes before moving onto cooling rack. Resist the urge to eat these immediately. It is way more satisfying to eat a cookie that stays whole than a cookie that crumbles to pieces because it hasn’t cooled properly.
How to store
Almond flour tends to get softer they longer it is out at room temperature. So for this reason I like to keep these in the fridge in an airtight container.
These cookies will also freeze well. Just be sure to store then when they reach room temp and in an airtight container.
Need more cookies in your life? Who doesn't?! Check out these Almond flour M&M Cookies or these Vegan Sunbutter CookiesPrint
Chocolate Almond Flour Peanut Butter Cookies
- Total Time: 14 minutes
- Yield: 15 cookies 1x
- Diet: Gluten Free
Everything you need in a cookie. Slightly crispy on the outside, soft and chewy on the inside. Chunks of chocolate surrounded by the taste of peanut butter.
- ½ cup of finely ground almond flour
- ¼ cup of tapioca flour
- 1 tablespoon + 1 teaspoon of unsweetened cocoa powder
- ½ cup of peanut butter (see notes)
- 1 teaspoon of vanilla
- ½ of pure maple syrup
- 1 large egg
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
- ¼ cup of mini chocolate chips
- Pre heat oven to 350°F. Prepare a cookie sheet by lining with parchment paper.
- Measure and combine your wet ingredients in a large mixing bowl. This will be your egg, peanut butter, maple syrup, vanilla
- In a separate bowl measure and combine your dry ingredients. This will be your almond flour, tapioca flour, cocoa powder, baking soda and salt.
- Mix your wet ingredients with your dry ingredients. Mix just until well combined and then fold in chocolate chips.
- Drop by the tablespoon full onto a parchment lined cookie sheet. I’d leave about 2 inches between each cookie. They do spread a tiny bit.
- Sprinkle 5-6 mini chocolate chips on top each cookie.
- Bake for 9-12 minutes at 350°F. See notes below for tips on knowing when they are done. Let cool on cookie sheet for 3-5 minutes before moving to a cooling rack. Let cookies cool before enjoying!
- You can sub any nut butter you prefer, but remember if you use sunflower butter your cookies may be a tint of green.
- I used a salt free peanut butter. If your peanut butter contains salt omit salt in recipe or just add a small pinch.
- 10 minutes was the perfect cooking time with my oven, but keep an eye on yours to make sure they don’t over bake. It will be hard to tell by color since the cookies are dark. You have to go by the outside and how the middle of the cookie feels when you touch it. If you lightly touch it and the middle is really mushy give it a few more moments. If you lightly touch it and the outside has a super thin flaky crust layer (similar to a brownie) then you should be good to go.
- Prep Time: 5 minutes
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: almond flour chocolate peanut butter cookies, chocolate peanut butter cookies, gluten free chocolate cookies
Delicious! For those who love peanut butter cookies and chocolate. I substituted one-4-one GF flour for the tapioca flour, as it contained tapioca flour anyway. The paragraph “How to Make” states that there is baking powder in the recipe, but there is no baking powder listed in the recipe. Necessary? Mine were fine without it.
I did not sprinkle the additional chips on top, and i wish i added more mini chips to the batter. My husband like them enough to have a couple for breakfast; said they were excellent with a banana.
Hi Diane! I am so happy to hear you guys loved the cookies! I really appreciate you leaving a comment you are freaking awesome! I will definitely go back and fix the baking powder issue! Thank you for pointing that out and I am happy they turned out great without it. I love cookies for breakfast!