These grain free peanut butter chocolate chip cookies are soft, thick and packed with peanut butter flavor and dark chocolate chips. The recipe couldn’t be easier and you can sub in almond butter or any nut or seed butter to make them fully paleo.
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I’m a HUGE chocolate chip cookie fan (okay but really, who’s not!?)
Between my recipes for Giant Chocolate Chip Cookies, Favorite Chocolate Chip Cookies, Pumpkin Chocolate Chip Cookies and many more, there are plenty to choose from already!
But, lately my diet has shifted away from strictly paleo, and I was craving the chocolate peanut butter combo, again (duh!) and had to try these out.
They’re grain free and gluten free and can be made fully paleo by swapping out the peanut butter for almond butter or any of your favorite nut or seed butters.
These cookies are thick and very soft, and packed with peanut butter chocolate flavor!
I know you’re going to absolutely love them. Let’s get into the details so you can try them ASAP!
What You Need to Make These Peanut Butter Chocolate Chip Cookies (see recipe card below for the printable version)
If you’re familiar with grain free and paleo baking you probably already have everything you need to make these cookies!
Here’s everything you’ll need to try them out:
- blanched almond flour
- baking powder
- baking soda
- sea salt
- grass fed butter
- smooth peanut butter
- maple sugar
- egg
- pure vanilla extract
- dark chocolate chips
A note on maple sugar – this cannot be substituted with maple syrup since it’s a dry ingredient. I always purchase mine on Amazon since I rarely can find it in grocery stores.
It’s an unrefined granulated sugar that’s light in color and has a delicious flavor! If you can’t find maple sugar, I recommend replacing it with light brown sugar in this recipe.
You can also use coconut sugar, though it will produce a darker appearance for the cookies.
How to Make Peanut Butter Chocolate Chip Cookies (see recipe card below for the printable version)
In a large bowl, combine the almond flour, baking powder, baking soda and salt.
In a separate large bowl, use an electric mixer on medium speed to cream together the butter, peanut butter and maple sugar until smooth.
Add in the egg and vanilla and beat on low speed until smooth, then add in the dry mixture and beat on low speed until well combined. Stir in the chocolate chips.
Chill the cookie dough for one hour, or up to one day.
Continued:
Preheat your oven to 350°F and line a large baking sheet with parchment paper.
Using a medium cookie scoop, scoop the dough in heaping scoops onto the cookie sheet 2” apart.
There will be 9-10 cookies per batch. Press a few additional chocolate chips gently into each cookie dough ball, slightly flattening each ball. This step gives them a pretty appearance after baking.
Bake each batch separately on the center rack of the preheated oven for 11-13 minutes or until the edges are set and beginning to turn golden brown.
Continued:
Remove from the oven and cool on the baking sheet for 10 minutes, then using a silicone spatula, carefully remove the cooking to a wire rack to cool completely.
Repeat with the second batch, chilling the remaining dough between baking the 2 batches.
These cookies are delicious the second day and beyond too!
Store leftover cookies loosely covered at room temperature for the first day, then store in a sealed container in the refrigerator for up to 5 days.
Feel Free to swap in your favorite paleo friendly nut butter for the peanut butter to make this recipe paleo friendly!
You can also use ghee instead of butter, but I have not tested this recipe using coconut oil.
I know you’re going to love these soft peanut butter and chocolate packed cookies as much as we do!
Grab your ingredients and favorite mixing bowl because it’s time to bake – let’s go!
Peanut Butter Chocolate Chip Cookies {Grain Free, Gluten Free}
Peanut Butter Chocolate Chip Cookies {Grain Free, Gluten Free}
Ingredients
- 1 1/4 cups blanched almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/3 cup grass fed butter softened
- 1 cup smooth peanut butter
- 3/4 cup maple sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup dark chocolate chips
Instructions
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In a large bowl, combine the almond flour, baking powder, baking soda and salt. In a separate large bowl, use an electric mixer on medium speed to cream together the butter, peanut butter and maple sugar until smooth. Add in the egg and vanilla and beat on low speed until smooth, then add in the dry mixture and beat on low speed until well combined. Stir in the chocolate chips.
-
Chill the cookie dough for one hour, or up to one day. Preheat your oven to 350°F and line a large baking sheet with parchment paper.
-
Using a medium cookie scoop, scoop the dough in heaping scoops onto the cookie sheet 2” apart. There will be 9-10 cookies per batch. Press a few additional chocolate chips gently into each cookie dough ball, slightly flattening each ball. This step gives them a pretty appearance after baking.
-
Bake each batch separately on the center rack of the preheated oven for 11-13 minutes or until the edges are set and beginning to turn golden brown.
-
Remove from the oven and cool on the baking sheet for 10 minutes, then using a silicone spatula, carefully remove the cooking to a wire rack to cool completely. Repeat with the second batch, chilling the remaining dough between baking the 2 batches.
-
These cookies are delicious the second day and beyond too! Store leftover cookies loosely covered at room temperature for the first day, then store in a sealed container in the refrigerator for up to 5 days. Enjoy!
Nutrition
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Favorite Chocolate Chip Cookies
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