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I am completely convinced that cookies made with almond flour are even more delicious that cookies made with standard wheat flour. Such was the case with my chocolate chip cookies, snickerdoodles, and now these amazing double chocolate peanut butter cookies! Almond flour cookies always turn out moist and soft, without being doughy. 

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The chocolate base for this cookie is divine! If you prefer not to eat peanuts you can easily substitute the peanut butter for almond butter. You can also omit the peanut butter cups or swap them out for chopped nuts.

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I have only been baking gluten-free for about 6 months now, but I have to say that I love it! I have celiac disease (as of August 2012), so obviously I’m never going back to eating gluten. But there are so many great options out there, I don’t feel deprived at all! It seems that everyone always has low expectations for gluten-free baked goods. So when I say that these are not only gluten-free but GRAIN-free it blows people’s minds. Almond flour is such a wonderful ingredient. People have been baking with almond flour, ofor centuries (think macaroons, marzipan, nougat). I hope you enjoy these cookies as much as we did!

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4.5 from 2 reviews

Double Chocolate Peanut Butter Cookies {Grain-Free, Dairy-Free}
 
Prep time
Cook time
Total time
 
Recipe type: Grain-Free, Dairy-Free
Serves: 24 cookies
Ingredients
  • ¼ cup butter, softened
  • ¼ cup coconut oil
  • ½ cup smooth peanut butter
  • ¾ cup brown sugar (or coconut palm sugar)
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup cocoa powder
  • 2½ cups blanched almond flour (see note below)
  • 1 cups chocolate chips (Enjoy Life brand is dairy-free)
  • ⅔ cup peanut butter cups, chopped (I used the Trader Joe’s Dark Chocolate kind)
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter, coconut oil, peanut butter, and brown sugar. Add the vanilla and eggs, mixing until incorporated.
  3. Mix in the baking soda and salt. Mix in the cocoa powder until well-incorporated. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips and peanut butter cups with a wooden spoon.
  4. Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 11-13 minutes, or until golden brown around edges. Cool slightly and enjoy!

You might also like my:

Almond Flour Chocolate Chip Cookies 
Almond Flour Snickerdoodles

14 Responses

  1. Meagan says:

    People have been baking with almond flour for centuries? Seriously? I'd love to see a reference for that.

  2. Erin Collins says:

    I don't have a specific article! And I'm definitely not an expert, but classic French pastries that people have been making for centuries use almond flour – like macaroons, almond horns, etc. Marzipan and nougat have also been used in traditional Jesuite pastries as well!

  3. Jaxson Corey says:

    This comment has been removed by a blog administrator.

  4. Good article with some of the history of almond meal:

    http://delicioushistoryblog.com/tag/catherine-demedici/

    These cookies look terrific – thanks for sharing. I'm going to try them right now!

  5. susangopher says:

    Erin- im excited to try some of your recipes, but im wondering where to find some of the other ingredients like palm shortening and coconut oil. do you get them online or know where i could order them? the almond meal is easy- I work at a processing plant :o))

  6. Katherine says:

    Erin~ did you use natural peanut butter or regular?

  7. Erin Collins says:

    Either one will work. I have used both! Good luck!

  8. Laura says:

    I’m confused about how you can say these are dairy free with butter in the ingredient list? I plan to just use all coconut oil instead, but you should really consider changing the name.

    • Erin Collins says:

      Thanks for the catch! I use butter in recipes even though I try to avoid dairy because butter is very low in lactose and casein. But you’re right! It is still technically dairy.

  9. Kris says:

    For those of you concerned about the butter, because you’re trying to go dairy free, substitute with a plant-based butter. I’ve been baking with Earth Balance.

  10. Ingrid says:

    We loved these. And they kept so nicely in the cookie jar! Making more today for my Valentines boys…

  11. Angela Harwell says:

    Hello, I am making your cookies as I type:) Just wondering if you have a breakdown on the amount of carbs and calories/sugars for one cookie? Thanks in advance! Angela

    PS. The mix for these chocolate cookies is awesome, and they smell awesome as they are baking I am sure they will be delish!!

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