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+ servings
Peanut Butter Maple Cookies with Dark Chocolate and Sea Salt

Peanut Butter Maple Cookies with Dark Chocolate and Sea Salt

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 36 cookies
Author Tessa Fisher


  • 3/4 cup all natural peanut butter
  • 1/2 cup maple syrup I prefer using grade B
  • 1 egg room temperature
  • 3/4 cup almond flour firmly packed, plus a few tablespoons
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup dark chocolate chips
  • Sea salt for sprinkling


  • Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
  • In a large bowl, whisk peanut butter, maple syrup, and egg until combined. Set aside.
  • In a medium bowl, combine 3/4 cup almond flour, baking powder, baking soda, and salt.
  • Stir in half of almond flour mix into the peanut butter mixture until combined. Add in the rest of the almond flour mix and stir until well combined.
  • Using a small spoon, scoop dough onto cookie sheet. Dampen a fork, dip backside into the few tablespoons of almond flour. This will keep fork from sticking to dough. Repeat as necessary. Press down on top of dough to flatten slightly.
  • Bake for 10 minutes or until golden brown and place cookies on cooling rack.
  • While cookies are cooling, heat chocolate chips in microwave safe bowl for two 30-second intervals, or until melted. Using a fork, drizzle melted dark chocolate over cookies.
  • Sprinkle with sea salt.