Nut Butter Chocolate Chunk Cookies

These grain-free delights are a perfect on-the-go snack, mid-day treat or guilt-free dessert for you and the kids! These soft-baked cookies are free of gluten and dairy but loaded with energy-boosting nutrients and sure to quell those cravings for all things chocolate, sweet and decadent!


Nut-butter Chocolate Chunk Cookies

  • 1 ½ cups of almond flour
  • 2/3 cup of peanut or almond butter (or a combination)
  • 1 egg
  • ½ cup pure maple syrup
  • ½ teaspoon cinnamon
  • 1 teaspoon pure vanilla extract, optional
  • ½ teaspoon baking soda
  • 1/3 cup pure dark chocolate chunks, or chips
  • 1/4 cup chopped peanuts or almonds, optional (will give a crunchy texture, so if you want a smoother consistency, omit these)

Preheat oven to 350 degrees F.

Using a blender or food processor, blend the peanut or almond butter with the egg, maple syrup, cinnamon and vanilla until smooth. Pour the mixture into a medium-sized bowl. Add the almond flour and baking soda and mix by hand until well incorporated. Stir in the chocolate chunks/chips and the nuts (optional). Drop the batter by the tablespoon onto a greased (or parchment-lined) baking sheet to make approximately 16-18 cookies.  Convection bake for 11-12 min. Let them rest for 15minutes to allow them to cool. They can then be transferred to an airtight glass container for storage, or served and enjoyed!


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