Peanut Butter Chocolate Chunk Cookies

by Maggie on March 15, 2013

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Peanut Butter Chocolate Chunk Cookies from She Let Them Eat Cake

Cookies are my absolute favorite treat.  It’s so easy to whip up a batch of cookies, and nothing pleases tummies more!

I love watching cookies disappear from my cooling rack – cute little hands sneaking in for another taste.  I also love taking cookies to a friend when we’re going for a visit – it’s a simple, but heartfelt gesture.

I have to admit, I’ve been keeping these delicious Peanut Butter Chocolate Chunk Cookies from you for quite some time (almost a year).  Please forgive me.  Actually, once you bake these, I know you’ll forgive me.

This is a perfect cookie recipe. – in my opinion, and in the opinion of any of my lovelies who have tasted them.  Somehow, someway, almond flour just knocks a cookie recipe out of the park!

Oh, and who doesn’t love the peanut butter and chocolate combo?

Peanut Butter Chocolate Chunk Cookies

  • 2 ½ cups almond flour (see note)
  • ¼ cup arrowroot flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 tablespoons coconut sugar
  • ¼ teaspoon sea salt
  • 2/3 cup natural peanut butter
  • ¾ cup maple syrup (measure in a dry measuring cup, not liquid)
  • 1 tablespoon vanilla
  • 1 teaspoon molasses
  • 2 tablespoons psyllium seed husks
  • 1/3 cup coconut oil, liquefied (measure after melting)
  • 1 cup chocolate chunks (I love Enjoy Life )

1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
2. In a mixing bowl, whisk together the almond flour, arrowroot flour, baking powder, baking soda, coconut sugar, and sea salt.
3. In a smaller bowl, combine peanut butter, maple syrup, vanilla, molasses, psyllium seed husks, and coconut oil.
4. Add wet ingredients to mixing bowl and stir until well combined.
5. Stir in chocolate chunks.
6. Use an ice cream scoop to place batter on prepared cookie sheet (leaving 2 inches between cookies).
7. Bake at 350 degrees for 12 minutes.
8. Let cool for 5 minutes on tray and then move to a wire rack to cool completely.

Yield: 18 cookies

Note: Not all almond flour is created equal, you may need to add a little more depending on the brand you’re using.  You don’t want your dough to be too wet.

 Some of my favorite gluten-free dessert cookbooks: