Description
Soft, chewy, and bursting with the perfect combination of chocolate and peanut butter, these gluten-free chocolate peanut butter cookies are an easy, wholesome treat. Ready in just 20 minutes, they’re made with simple ingredients like almond flour, maple syrup, and cocoa powder, making them naturally dairy-free and customizable to fit any diet. Perfect for snacking or sharing!
Ingredients
1/2 cup peanut butter (smooth or crunchy)
1/2 cup cocoa powder
1/2 cup maple syrup or honey
1/4 cup almond flour or oat flour
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt
Optional: 1/4 cup chocolate chips or chopped peanuts
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine peanut butter, cocoa powder, and maple syrup. Stir until smooth.
- Add almond flour, baking soda, vanilla extract, and salt. Mix to form a dough.
- Fold in chocolate chips or chopped peanuts, if desired.
- Scoop tablespoon-sized portions of dough, roll into balls, and place on the baking sheet. Flatten slightly with your palm or fork.
- Bake for 8-10 minutes, or until the edges are set. The cookies will firm up as they cool.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For keto-friendly cookies, use a sugar-free syrup.
Sub sunflower seed butter for a nut-free alternative.
Add extra decadence by drizzling melted chocolate or sprinkling sea salt.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cookies
- Calories: 120 kcal
