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.Print