These Vegan Double Chocolate Peanut Butter Cookies are made with almond flour, rich cocoa powder, and sweetened with maple syrup. A healthier gluten-free cookie that is packed with protein!
Fold in chocolate chips (I reserve some to press into tops of cookies). Chill in refrigerator for 15-20 minutes.
Using a tablespoon, scoop 2 tablespoons of cookie dough and roll together into a ball with your hands. (The dough will be slightly sticky, so lightly wet your hands as needed to make rolling easier.) Place ball on cookie sheet. Flatten about halfway down with palm of your hand. Sprinkle with sea salt, if using.
*If cookie dough separates when rolling, squish and reroll into a smooth ball.
Bake for 10-12 minutes. Allow cookies to rest on cookie sheet for 3-4 minutes before removing with a spatula and placing on wire rack. Allow cookies to cool completely before storing in an airtight container.