My Favorite Gluten-Free Peanut Butter Chocolate Cookies. This recipe makes a soft but sturdy cookie with coconut palm sugar, almond flour and added peanuts for crunch. Totally satisfying!
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Favourite Gluten-Free Peanut Butter Chocolate Cookies

My Favourite Gluten-Free Peanut Butter Chocolate Cookies. This recipe makes a soft but sturdy flourless cookie sweetened with low-glycemic coconut palm sugar and added peanuts for crunch. Totally satisfying!
Course Cookies and Bars
Cuisine American, Canadian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 22
Calories 131kcal
Author Flavour & Savour

Ingredients

  • 1 cup smooth peanut butter
  • 1 cup coconut palm sugar
  • 1 egg
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 cup chopped peanuts
  • 1/2 cup semi-sweet chocolate chips

Instructions

  • Heat oven to 350°F. Line a baking sheet with parchment paper.
  • In a large bowl, beat the peanut butter and coconut palm sugar. Add vanilla and egg and beat well. Add baking soda and beat until well combined. Stir in chocolate chips and chopped nuts.
  • Use a cookie scoop to create balls about 1 inch in diameter. Space apart on a lined cookie sheet, then press down with a fork to create a cross-hatch pattern. 
  • Bake for 10-13 minutes at 350°F. Let cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely. Cookies will harden slightly as they cool.

Nutrition

Calories: 131kcal | Carbohydrates: 13g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 138mg | Potassium: 126mg | Fiber: 1g | Sugar: 7g | Vitamin A: 10IU | Calcium: 10mg | Iron: 0.6mg