Almond Flour Chocolate PB Cookies

Almond flour makes these carb friendly. These cookies are chewy and fluffy, and super addictive. Omit the Reese's chips and add an extra 1/4 cup of chocolate chips if you are not a fan of peanut butter.

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Prep Time: 10 Minutes | Cook Time: 13 Minutes | Total Time: 23 Minutes

Special Equipment

• 2 large baking pans

• Electric hand mixer or blender

• 1 large mixing bowl

• Rubber spatula (or large spoon)

• 1-1/2 tbsp cookie scoop (optional, but makes your life a lot easier)

• Cooling Rack (optional, but makes your life easier. Use 1-2 large plates as substitute)

Ingredients (US Standard)

• 1/4 cup (or 1/2 stick) Butter (cold)

• 1/8 cup melted Coconut Oil (substitute other cooking oil if needed)

• 1/2 cup Coconut Sugar

• 1 tsp Vanilla Extract

• 1 large Egg (cold)

• 1/4 tsp baking soda

• 1/4 tsp salt

• 2 Cups blanched Almond Flour

• 3/4 cup chocolate chips of choice (I use semi sweet or milk chocolate)

• 1/4 cup Reese's Peanut Butter Baking Chips

Ingredients (Metric)*

• 57g Butter (cold)

• 30mL melted Coconut Oil (substitute other cooking oil if needed)

• 85g Coconut Sugar

• 5 mL Vanilla Extract

• 1 large Egg (cold)

• 1g baking soda

• 1.5g salt

• 200g blanched Almond Flour

• 85g chocolate chips of choice (I use semi sweet or milk chocolate)

• 42.5g Reese's Peanut Butter Baking Chips

*All metric units are converted and should be considered more or less.

Method

1. Preheat oven to 350°F (177°C). Grease baking pans with cooking spray, wipe with paper towel to remove excess.
   

2. Add cold stick of butter to large mixing bowl. Microwave for 15-20 seconds, until about half melted.
   

3. Add oil and coconut sugar to the bowl of butter. Use electric hand mixer to cream together, about 15-30 seconds.
   

4. Add vanilla and eggs. Beat to combine, about 10 seconds.
   

5. Add almond flour, 1 cup at a time (about 1/3 of flour at a time), beating to combine each cup. Beat for about 5-10 seconds with each addition, until no dry almond flour remains.
   

6. Use rubber spatula to mix chocolate chips and Reese's chips into batter.
   

7. Use the cookie scoop to place cookies on baking pans, about 1 inch apart. Typically, you can place about 12 cookies on each pan.
   

8. Bake on top rack for 12-13 minutes, until bottom edges of cookie turns golden brown.
   

9. Remove from oven and use a spatula to immediately place on cooling rack. Cookies will be very delicate, but will firm as they cool. Eat immediately for extra moist and chewy cookies.

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Nutritional Data

Yield: About 16 cookies

Serving Size: 1 cookie

Calories: 189 | Protein: 3 | Total Carbs: 14 | Sugar: 10 |Fiber: 1 | Fats: 14

*Nutritional data may vary depending on brand / type of chocolate chips used. Nestle Semi-Sweet Chocolate Chips were used for these calculations.*

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Recipe is derived from "Almond Flour Chocolate Chip Cookies {Grain Free}" by MeaningfulEats. I use Coconut Sugar instead of Brown Sugar, added the Reeses Chips, and changed some of the measurements.