These gluten-free Chocolate Peanut Butter Swirl Cookies are made with almond flour and naturally sweetened with maple syrup. Vegan.
There should never be a shortage of chocolate peanut butter dessert options. The same goes for cookies!
Luckily, this cookie recipe does not disappoint. With two simple cookie dough bases, they combine for one delicious treat.
Chocolate Peanut Butter Swirl Cookies Ingredients
Grab a jar of peanut butter and get ready for some cookie making. The ingredient list is short (and sweet!). Here’s what you’ll need:
- Natural peanut butter
- Maple syrup
- Almond flour
- Unsweetened cocoa powder
- Vanilla extract
- Dairy-free chocolate chips
Should I use salted or unsalted peanut butter? Salted peanut butter is recommended, but unsalted will work just fine. Add a pinch more salt to the cookie dough if necessary.
How to Make Chocolate Peanut Butter Vegan Cookies
Not only is this cookie recipe gluten-free, but it is vegan too. No eggs and no dairy here. The nut butter acts as a binder and the base of the cookie dough.
Here’s the steps to making soft baked swirl cookies:
- Start with the peanut butter dough. Whisk the maple syrup, water, and peanut butter together.
- Add the dry ingredients to the wet and stir until combined.
- Fold in chocolate chips.
- Grab a second bowl and make the chocolate peanut butter dough.
- Whisk together the maple syrup, water, and peanut butter.
- Add the dry ingredients to the wet and stir until combined.
- Fold in the chocolate chips.
- Refrigerate both cookie doughs for at least 30 minutes.
- Scoop a tablespoon of peanut butter dough and roll into a ball.
- Scoop a tablespoon of the chocolate dough and roll together with the peanut butter dough.
- Place on a cookie sheet and flatten slightly with your hand. Repeat until all dough is used.
- Bake for 12 minutes and allow to cool completely on baking sheet.
Looking for more almond flour cookie recipes? Check out these keto almond flour cookies and the links below!
More Gluten-Free Peanut Butter Chocolate Desserts
Peanut Butter Tagalongs Cookie Cups
Chocolate Peanut Butter Overnight Oats
Vegan Peanut Butter Hot Chocolate
Peanut Butter Chocolate Banana Bread
Chocolate Peanut Butter Swirl Cookies
Ingredients
Chocolate Cookie Dough
- 3/4 cup all-natural peanut butter well stirred
- 3 tablespoons water
- 1/3 cup maple syrup
- ¾ cup (75g) almond flour
- 1/3 cup (35g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/3 cup dairy-free chocolate chips
Peanut Butter Cookie Dough
- 3/4 cup all-natural peanut butter well stirred
- 3 tablespoons water
- 1/3 cup maple syrup
- 1 1/2 cups (130g) almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/3 cup dairy-free chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a large cookie sheet with parchment paper.
- Start with the chocolate cookie dough. In a medium bowl, whisk peanut butter, water, and maple syrup together until smooth. Add almond flour, cocoa powder, baking powder, baking soda, and salt. Stir to combine. Add vanilla extract and combine. Fold in chocolate chips.
- Next, make your peanut butter dough. In a second medium bowl, whisk peanut butter, water, and maple syrup together until smooth. Add almond flour, baking powder, baking soda, and salt. Stir to combine. Add vanilla extract and combine. Fold in chocolate chips.
- Cover and chill both doughs in the refrigerator for at least 30 minutes.
- Using a tablespoon, scoop one tablespoon of the peanut butter cookie dough and roll together into a ball with your hands. (The dough will be sticky, so lightly wet your hands as needed to make rolling easier.) Scoop one tablespoon of the chocolate dough. Press it into the peanut butter dough ball and roll into one cohesive dough ball. Place ball on cookie sheet. Flatten about halfway down with palm of your hand. Continue until all dough is used up.(If either dough is too wet to roll into a ball, add a tablespoon of almond flour at a time.)
- Bake for 12-13 minutes. Allow cookies to cool completely on cookie sheet. Store in an airtight container for 2-3 days. Cookies will soften over time.
Gena says
I love this – wondering if anyone has tried with cashew butter or another nut butter? I’m looking to make this paleo friendly…
Tessa says
Thank you! I haven’t tried another nut butter, but I think almond butter would be great here. Cashew butter should work as well but might have a more muted flavor.
Jen says
Couldn’t you just make the batch all together, take half of the dough and add the cocoa powder to simplify the process?