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.
Want more paleo baking recipes that taste just like the real deal? Purchase my book, Paleo Baking at Home here!
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
-
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
Want More Grain Free and Paleo Cookie Recipes? Try One of These!
Favorite Chocolate Chip Cookies
These sound amazing—love a good grain-free treat that doesn’t skimp on flavor! I’ve been pairing my baking time with thought-provoking reads too; recently explored some articles on ethical investing in education. Thanks for the rec on ReddyBook Club—definitely checking it out!
I love that they cater to dietary restrictions without sacrificing flavor. Can’t wait to bake a batch—they’ll be perfect for healthy snacking!
Great insights! I’ve been using Reddy Anna for a while now and I must say, the platform truly lives up to the hype. The user interface is clean and easy to navigate, and everything feels secure and well-organized. The Reddy Anna login process is also super smooth — quick access without any hassles. Looking forward to more updates and features in the future. Keep up the great work!
These Peanut Butter Chocolate Chip Cookies sound absolutely delicious! Love that they’re both grain-free and gluten-free — perfect for those with dietary restrictions without sacrificing flavor. Can’t wait to try them!
YouTube has become an essential platform for entertainment, learning, and information-sharing. While the official YouTube app serves most needs, it lacks several features that users crave — like ad-free viewing, background playback, and more customization. This is where YouTube Vanced steps in. It’s a modified version of the official app that unlocks premium features without needing a YouTube Premium subscription.
Just like a good spa treatment, these cookies are all about indulgence without the guilt. Simple, nourishing ingredients that leave you feeling satisfied and taken care of—whether it’s a warm cookie or a calming massage, it’s the little pleasures that make a big impact.
https://www.spajolieny.com/
remini
When watching a movie, if there is such a plate of cookies, you really can’t stop eating them. brat art creator
Mahadev Sports is becoming increasingly popular among users who enjoy real-time access to sports-related updates and features. Its mobile-friendly interface and fast-loading platform make it a convenient option for those who prefer digital interaction. However, like with any online platform, users should be mindful of using secure links and staying informed about how the service operates. Blogs that discuss Mahadev Sports provide valuable insights for first-time users looking to explore its offerings with confidence.
These cookies look absolutely irresistible! I love how they’re grain-free, gluten-free, and you even offer a paleo-friendly almond butter substitute—makes it so adaptable for everyone. I’m especially intrigued by the use of maple sugar. Any suggestions for alternative sweeteners if maple sugar isn’t available? Also, how do you recommend storing leftovers to keep them soft and chewy? Thanks for the fantastic recipe—I can’t wait to bake them! 🙂