RECIPE: Peanut Butter Chocolate Chip Cookies

In my personal opinion, one can never have too many chocolate chip cookie recipes. There are SO many different variations with flours, textures, flavors and sweetness levels AND each one is delicious in their own way.

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I shared a sneak peek of this recipe on Instagram and decided to run one last trial and I’m so glad I did! They’re incredibly buttery with a soft center and almost melt in your mouth…but without the use of oil or butter. I tried a few different flours and ratios, along with experimenting with sweeteners – each one got devoured by my little cookie monster (aka Willow) and her only request was more chocolate chips. Haha! Can’t really blame her, right? One of the many things I have learned from my friend, Brandi of The Vegan 8, is topping the cookies with a few extra chocolate chips before baking. This helps to guarantee that each cookie has enough chocolate-y goodness. So, I highly recommend adding some extra chips!

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PEANUT BUTTER CHOCOLATE CHIP COOKIES

{oil-free, soy-free, refined sugar-free, gluten-free, vegan}

Yields 16 mini cookies

What you need:

  • 3/4 cup almond flour
  • 1/4 cup sweet sorghum flour
  • 1/2 tsp. cinnamon (optional)
  • 1/2 tsp. baking powder
  • 1/4 tsp. Himalayan salt (omit if your PB contains salt)
  • 1/3 cup creamy peanut butter
  • 1/4 cup pure maple syrup
  • 3 TBSP aquafaba (liquid from a can/container of chickpeas)
  • 1 tsp. pure vanilla extract
  • 1/4 cup Enjoy Life mini chocolate chips

How to:

  1. Preheat oven to 350ยฐF and line a baking sheet with parchment paper.
  2. In a medium size mixing bowl, whisk together the dry ingredients (except for the chocolate chips). Use a fork to break up any clumps as the almond flour has the tendency to stick together.
  3. In a small bowl, mix together all of your wet ingredients until smooth. Then add it to the dry ingredient mixing bowl. Stir until combined (no visible signs of flour). Next fold in the chocolate chips.
  4. Roll the dough into small balls and place on the baking sheet. Flatten with the back of a spatula. These will not spread out, so there is no need to space them too far apart. I have a small cookie scoop, so I was able to make 16 small cookies. A larger cookie scoop will produce less cookies.
  5. Bake for 12-18 minutes or until golden brown underneath. Since my oven is really bad, we bake ours for the longer suggested time.
  6. Remove from the oven and allow to cool on the baking sheet for five minutes before transferring to a cooling rack.
  7. Enjoy with a nice cold glass of milk! Store any leftovers in a air-tight container or cookie jar.

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What’s your favorite type of peanut butter cookie? Soft and chewy? Or crispy/crunchy?

Thanks for stopping by!

โค

21 thoughts on “RECIPE: Peanut Butter Chocolate Chip Cookies

    • Yay!!! Somehow our text message thread got erased and I’m going off of memory…you’re on your little getaway now, right?! Have so much fun!!! I didn’t want to bother you while you’re relaxing. Hahaha! Those are my favorite pics, too…sadly, she was pretty camera shy and wanted to eat her cookies in peace. Let me know if you give these a try. Take care, my friend!! xoxo

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    • Absolutely!!! LOTS of chocolate chips and I’m a huge fan of PB cookies, no matter the texture. I tried a couple of different flours before using the almond flour and I’ve gotta say, the almond flour/sorghum flour combo created such a wonderful flavor and texture. And we’re always looking for little ways to sneak extra protein in for my daughter, so this was perfect! Thank you! โค

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    • It’s a sad day when the cookie jar is found empty! Hahaha! PB and chocolate chip will forever be my favorite combo – such a classic! โค

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    • Love youuu!!! Such a genius idea…that aquafaba! Wish I could take the credit for that one. Who would have thought to actually use that liquid?! It’s become my favorite egg replacer in baking and seems to make everything fluffy and delicious! Chocolate chip cookies are my favorite, too โค

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  1. Mandy they seriously look like the perfect cookie! I mean I wouldn’t say no to more chocolate chips either (we used to put the entire 12 oz bag in a batch of cookies at my house ha!) but the texture and flavors look amazing. Peanut butter in chocolate chip cookies is so much more fun than oil of any kind because you get that great peanut butter cup flavor too ๐Ÿ™‚

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    • oh, my goodness!!!! We did, too!!! I totally remember making cookies with my mom and the recipe would call for an entire bag of chips….so wild. These mini Enjoy Life chips go a long way though, I’m a surprised that 1/4 – 1/2 cup will do the trick! You’re absolutely right! No need for oil in a peanut butter cookie recipe – crazy to think of the peanut butter cookies we had as kids. Loaded with butter/oil on top of PB. Thank you, Natalie! โค

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    • Thank you, Kittee!!! Speaking of peanut butter…those PB and Jam cups are on my list! Hope you’re doing well, my friend! โค xoxo

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  2. Oh Mandy, these look incredible!!! Thanks for the mention, you know the more chocolate chips the better, hahaha! These are so pretty and are the perfect texture and almond flour is one of my favorite and most used flours! You and I have such similar taste, that’s why I always know I’ll love your recipes, lol! And I’m so glad you used the aquafaba….isn’t it the best?! I really notice a HUGE difference in muffins and cakes because it makes those suckers so fluffy. I totally can’t wait to make these beauties!

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  3. You are so welcome! I’ve learned so much from you…chocolate chips aside! Haha! We really do have similar tastes, which is obviously why I make so many of your recipes!! YES! Seriously, so magical and it makes pretty much any treat better! I’m still a huge fan of flax eggs because of their nutritional value, but as far as flavor goes, aquafaba wins. Thank you so much, Brandi! Let me know if you do try them! โค

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    • I found the best texture to be with the almond flour-sorghum combo, but you might be able to use more almond flour if you don’t want to use sorghum. I make no promises ๐Ÿ™‚

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