Chewy, golden brown, peanut buttery almond flour chocolate chip cookies with melty dark chocolate chips, peanut butter, maple syrup, and butter within.
1/4 cup creamy peanut butter
1/2 cup pure maple syrup
1 tsp vanilla extract
3 tbsp melted and cooled unsalted butter
1 tsp baking soda
1/4 tsp kosher salt
1 and 1/4 cup almond flour, packed
1 cup of chocolate chips
In your finest mixing bowl, add the peanut butter, maple syrup, vanilla extract, cooled melted butter, kosher salt, and baking powder. Mix until well-combined.
When ready, add the almond flour. Fold and mix to combine. Next, add the chocolate chips. Fold and mix to combine. Cover the cookie dough with saran wrap or a lid and transfer to the fridge for 30-minutes.
Until then, preheat the oven to 325 °F.
Line a baking sheet with parchment paper or a baking mat. Remove the cookie dough from the fridge and scoop out the dough creating 12 medium cookies. Space each one about 1-2 inches apart—giving each one plenty of room to expand.
Bake at 325 ° F for 15-18 minutes or until golden brown.
Cool for 15 minutes before enjoying. Also, I like to use a flat spatial to slide under each cookie for an easy release from the baking sheet.
Don’t like peanut butter? Use almond, cashew, or pecan butter instead.
Don’t have chocolate chips? Simply leave them out.
To store: if you surprisingly have leftover cookies. Do not stack them over one another. They will stick to each other. Instead, place the cookies on a flat surface and store them in the fridge for up to 3 days. The cookies taste amazing coming from the fridge and still have a nice soft chewy texture.
- Category: Desserts
- Method: Baked
- Cuisine: American
Keywords: almond flour chocolate chip cookies, almond flour chocolate chip peanut butter cookies, almond flour cookies, almond flour cookies no egg