Cocoa Almond Flour Peanut Butter Chocolate Chip Cookies

My Cocoa Almond Flour Peanut Butter Chocolate Chip Cookies are rich, fudgy, and packed with that classic chocolate-peanut butter combo we all love — without the gluten. Made with nourishing almond flour and simple ingredients, they’re a better-for-you indulgence that supports balanced eating and those navigating immune disorders. Soft in the center, lightly crisp on the edges, and loaded with melty chocolate chips — comfort food with intention.

Ingredients

• 2 cups Cocoa Almond Flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup creamy unsweetened/all-natural peanut butter – I use PB fit-No Sugar Added

• 1/4 cup coconut oil, melted and cooled

• 2/3 cup coconut sugar

• 1 large egg + 1 large egg yolk

• 1 1/2 teaspoons vanilla extract

• ½ cup chocolate chips – I like Lily’s

• ¼ cup dark chocolate bar, chopped – I like 85% cacao

Directions

1. Preheat oven to 350 degrees and line sheet pan with parchment paper.

2. Mix the peanut butter, coconut oil, and coconut sugar to a mixing bowl. Stir until well combined. Add the eggs and vanilla extract and stir again until well combined.

3. Whisk your almond flour, baking powder, and salt until well combined.

4. Combine your wet ingredients into your dry.

5. Fold the chocolate chips into the dough until well combined.

6. Chill for 30 minutes.

7. Use a tablespoon size cookie dough scoop to scoop the dough and drop onto the parchment lined sheet pan. Press the cookies down slightly to flatten slightly. Add pieces of your chopped dark chocolate in the top.

8. Bake at 350 degrees for 12-14 minutes.

9. Remove the cookies from the oven and let cool on the sheet pan for 2-4 minutes before transferring them to a wire rack to finish cooling. Top with flaky sea salt, if desired.

Enjoy!!!