Flourless Chocolate Peanut Butter Cookies with double the chocolate! Crisp edges with a soft and chewy inside, filled with melty chocolate chunks and roasted chopped peanut pieces. These cookies not only have the best taste, but also the best texture!
Ingredients
- 1 cup peanut butter thick consistency works better
- ⅔ cup coconut sugar
- 1 large egg
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- ¼ cup cassava flour*
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ⅓ cup chocolate chunks**
- ¼ cup roasted/unsalted peanuts chopped
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a baking tray with parchment paper.
- To a large mixing bowl, add your peanut butter and coconut sugar and beat with a hand blender for 30 seconds - 1 minute, until combined.
- Next, add your egg, coconut oil, and vanilla extract to the same bowl, beating again on medium-high speed for an additional minute.
- Add cassava flour, cocoa powder, and baking powder and mix on low with hand blender until combined.
- Stir in chocolate chunks and chopped peanuts until just combined.
- Roll dough into 12 - 14 balls and place on the parchment-lined baking tray. Flatten with your hand so they are still ~½ inch thick.
- Move tray to the oven and bake at 350 degrees Fahrenheit for 10 minutes. Remove and let cool for 10 minutes before handling.
Notes
*my favorite brand is Otto's Cassava Flour - I've also made this recipe without the cassava flour and they still turn out really well!
**these are the chocolate baking chips I used in this recipe
**these are the chocolate baking chips I used in this recipe
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