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Chocolate Cookies

Vegan Double Chocolate Peanut Butter Cookies

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! 

Course Dessert, Snack
Cuisine American
Keyword chocolate peanut butter cookies
Servings 16
Author Tessa Fisher

Ingredients

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Line cookie sheet with parchment paper.
  2. In a medium bowl, whisk peanut butter, water, and maple syrup together until smooth. Add almond flour, cocoa powder, baking powder, baking soda, salt, and vanilla extract. Stir until combined and evenly incorporated.
  3. Fold in chocolate chips (I reserve some to press into tops of cookies). Chill in refrigerator for 15-20 minutes.

  4. 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.

  5. 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.