I love sharing treats with you guys on Friday. Especially when it’s a recipe for one of my new favorite cookies. This peanut butter chocolate chip cookie is grain and gluten free (almond flour) and free of refined sugars (maple syrup and coconut sugar). I also used a full 1/2 cup of coconut oil, a pastured egg and organic peanut butter for protein. Basically health food, minus all those chocolate chips.
This was another cookie experiment, and I was so happy with how it turned out. You just never know. I wanted a cookie that was chewy and dense like my favorite gluten cookies, and I think I achieved it with this almond-flour based recipe. I also discovered that refrigerating or freezing them after they’re baked helps with their chewy factor and I highly recommend doing it. SO good!
If you are in the market for a healthier cookie that doesn’t necessarily taste healthier, this is your cookie. I can’t wait for you to try them! If you do, be sure to tag #healingwholenutrition on Instagram so I can see all of your delicious creations!
- Wet Ingredients
- 1/4 c organic peanut butter - creamy
- 1/2 c coconut oil - soft but not melted
- 1/4 c real maple syrup
- 1/4 c coconut sugar or maple sugar
- 1 egg
- 2 tsp vanilla extract
- 2 tsp molasses
- Dry Ingredients
- 1 2/3 c almond flour - I love Bob's Red Mill Brand
- 1 tbsp coconut flour
- 3 tbsp tapioca flour or starch (or arrowroot powder)
- 1/4 tsp salt
- 3/4 tsp baking soda
- 1/3 c regular size chocolate chips - I used Ghriardelli semi-sweet
- 1/4 c mini chocolate chips - I love the Enjoy Life Brand
- 3 squares of a dark chocolate bar - chopped - I used Ghrirardelli
- Sprinkle of sea salt
- Line 2 baking sheets with parchment
- In a bowl of a stand mixer, or a large bowl if you are using a hand mixer, add all wet ingredients and mix for about 3 minutes
- While the wet ingredients are mixing, combine all dry ingredients (except the chocolate chips) with a whisk to break up any clumps
- Slowly add the dry ingredients to the wet and mix for another minute
- Fold the chocolate into the dough
- Using a medium-sized cookie scoop or tablespoon, form balls and place the dough balls onto one of the cookie sheets
- Refrigerate for 30 minutes
- While the dough is chilling, preheat your oven to 350 F
- After 30 minutes, spread the dough balls out evenly among the two cookie sheets and bake for 10 minutes
- Let cool on the counter, not the stove, for 5 minutes, then enjoy!
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