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.


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!



{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 350Β°F 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.





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

Thanks for stopping by!