They’re back. The most delicious healthy peanut butter cookies that taste like a peanut butter cup and peanut butter cookie dough had a baby. Plus, they just so happen to be grain free, gluten free, dairy free, naturally sweetened and made in one bowl. BOOM!
I made these grain free peanut butter cookies back in 2020 and they became instant AK classic. I mean, these cookies are just RIDICULOUSLY GOOD and filled with peanut butter flavor. I love that they’re thick, fudgy and doughy in the middle with a chewy texture. You’re going to fall in love, I promise.
Bake up a batch or two and feel free to freeze some for later so that you can enjoy them for weeks and even months! If you’re a PB lover like I am, you’re gonna want to keep these babies on hand at all times.
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Ingredients in grain free peanut butter cookies
The great thing about these delicious grain free & gluten free healthy peanut butter cookies is that they’re naturally sweetened and only need a bit of oil for the perfect amount of moisture. They’re puffy, slightly soft & chewy and absolutely delicious without any dairy or gluten. Here’s what you’ll need:
- Natural creamy peanut butter: make sure the peanut butter you use is nice and drippy and has just peanuts + salt as the ingredients. I love using Wild Friends creamy peanut butter — use the code ‘AMBITIOUS15’ for 15% off your order!
- Coconut oil: you’ll just need a bit of coconut oil to add moisture to your cookies to get the doughy middle. You can also use melted butter or melted vegan butter if you prefer.
- Coconut sugar: naturally sweeten these peanut butter cookies with coconut sugar. Brown sugar will also work but I love how coconut sugar gives these a hint of caramel flavor.
- Egg: you’ll only need one egg for these cookies. I have not tested them with a flax egg but let me know if you give it a try.
- Vanilla extract: for delicious flavor. Learn how to make your own with this tutorial!
- Almond flour & coconut flour: we’re using a mix of almond flour and coconut flour to keep these peanut butter cookies grain and gluten free. They also give the cookies a boost of healthy fats! Be sure to use a fine, blanched almond flour (not almond meal).
- Baking staples: don’t forget the baking soda and salt!
- Dark chocolate: feel free to chop up your favorite, 2.5 oz dark chocolate bar, or dark chocolate chips (dairy free or vegan if desired!)
- Optional: Fancy Maldon salt (or sea salt), for sprinkling on top.
How to make these gluten free peanut butter cookies
The best part about this easy healthy peanut butter cookie recipe is that it can be made using one bowl and just about 30 minutes.
- Prep your pan. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- Mix the wet ingredients. Mix together the peanut butter, melted and cooled coconut oil, coconut sugar, egg and vanilla extract until well combined, smooth and creamy.
- Add the dry. Next, add in the almond flour, coconut flour, baking soda and salt; stir with a wooden spoon until well combined. Fold in the chocolate chunks.
- Scoop & bake. Use a cookie scoop to drop dough onto the prepared baking sheet, placing dough 2 inches apart. Bake for 9-12 minutes.
- Top, cool & enjoy! As soon as cookies come out of the oven, sprinkle them with a little sea salt. Allow the cookies to cool on the baking sheet for 5 minutes before moving them to a wire rack to finish cooling. Then devour!
Tips for making & customizing
As always, the best way to ensure that these healthy peanut butter cookies turn out amazing is to follow the recipe exactly. Here are some tips for making them perfect every time:
- Do not use substitutes. Almond flour should not be replaced with any other flour, nor should you attempt to replace the coconut flour. These healthy peanut butter cookies are perfect as-is!
- Pack your almond flour. You can pack the almond flour just like you would with brown sugar. It makes all the difference! Do NOT pack your coconut flour though.
- Use a room temperature egg. This will ensure that the coconut oil does not coagulate and cause the cookie dough to be super lumpy. Just place your egg in a bowl of warm water for a few minutes, or run warm water over the egg for a minute to bring it to room temp.
- Add our favorite mix-ins. I love these grain free peanut butter cookies with chocolate chunks or chips, but feel free to omit, add chopped walnuts, M&M’s/chocolate candies or do a chocolate drizzle instead. Or if you’re feeling really adventurous, chop up a few peanut butter cups and fold it into the batter for pb cup cookies. YUM.
What makes these peanut butter cookies healthy?
Traditional peanut butter cookies, while delicious, are usually baked with butter and refined sugars. We’re making these peanut butter cookies healthier by:
- Using all natural peanut butter and just a bit of coconut oil for moisture. This makes them dairy free.
- Baking with almond and coconut flour to make them grain free, gluten free and packed with healthy fats.
- Also keeping them low carb with the almond & coconut flour blend, rather than using oats.
How to store & freeze these healthy peanut butter cookies
Feel free to keep these cookies in an airtight container at room temperature for 1-2 days, then transfer them to the fridge or freezer. Learn exactly how to freeze the cookie dough or the baked peanut butter cookies using this tutorial!
More grain free treats you’ll love
- Grain Free Cinnamon Roll Cookies
- Damn Good Peanut Butter Banana Cake (gluten free, grain free)
- Vegan Double Chocolate Peanut Butter Caramel Bars
- Grain Free Chocolate Chunk Skillet Cookie (vegan + paleo)
- Grain Free Peanut Butter Cup Cookies
Get all of our amazing grain free desserts here!
I hope you love these healthy, grain free peanut butter cookies as much as we do. If you make them, be sure to leave a comment and rate the recipe below! We appreciate you. xo.
Grain Free Peanut Butter Chocolate Chunk Cookies
Decadent grain free healthy peanut butter cookies made in one bowl in under 30 minutes. These incredible dairy free and gluten free peanut butter cookies are packed with healthy fats from natural peanut butter, made with almond flour and coconut flour, and are the perfect treat for kids and adults! Ready in less than 20 minutes.
- Wet ingredients:
- 1/2 cup natural creamy peanut butter (just peanuts and salt as the ingredients)
- 2 1/2 tablespoons melted and cooled coconut oil (or sub melted butter or melted vegan butter)
- 1/2 cup coconut sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- Dry ingredients:
- 1/2 cup packed fine blanched almond flour
- 3 tablespoons coconut flour (do not pack)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 (2.5 ounce) dark chocolate bar (at least 72%), coarsely chopped* (or about 1/3 cup chocolate chips)
- Fancy Maldon salt (or sea salt), for sprinkling on top
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, add peanut butter, melted and cooled coconut oil, coconut sugar, egg and vanilla extract. Mix until well combined, smooth and creamy.
Add in the almond flour, coconut flour, baking soda and salt; mix with a wooden spoon until well combined. Fold in the chocolate chunks.
Use a cookie scoop to drop dough onto the prepared baking sheet, placing dough 2 inches apart. Bake for 9-12 minutes. As soon as cookies come out of the oven, sprinkle them with a little sea salt. Allow cookies to cool on the baking sheet for 5 minutes before removing them. Makes 10 cookies.
*to make these dairy free, make sure to use dairy free or vegan chocolate.
I do not recommend using any other flours than what I have listed in the recipe. I have only tested as is. Oat flour may work okay for the coconut flour, but as mentioned I have not tested it.
See the full post for storing and freezing instructions.
This post was originally published on July 2nd, 2020, and republished on January 10th, 2022.
These cookies look absolutely amazing!!
They are! New favorite 🙂
Thank you, Monique! Can’t wait to try these but I only have drippy almond butter. Our PB is regular, not the natural type. Is it ok to sub almond butter instead? Thank you!
Sydney is adorable and so happy for you! Enjoy this time as it goes by too fast.
Sorry, I meant Sidney!!! Apologize for the misspell 😭
Yes a drippy natural almond butter should work well! And no worries at all 🙂 such a common misspell!
Any idea if these would work with almond butter?
I’m sure they would! 🙂 I recommend a drippy natural almond butter
Delicious and so quick and easy! Monique might curse me for saying this haha but it’s basically impossible to get almond flour where I live so I did use almond meal even though she specifically said not to… They still turned out great as far as I’m concerned!
I’m glad that still worked out well! 🙂
OMG these look delish! I don’t have almond or coconut flour on hand, but I will definitely get some to try these!
tonyalee @ https://www.vivaciousbibliophile.com
I hope you love them!
AMAZING!!!! So easy to make and they are absolutely delicious! Thank you for sharing your talents with us!
Absolutely! So glad you loved them!
What are your thoughts on using a flax egg in these?
I haven’t tested it so I can’t be sure how they’ll come out. Let me know if you try it (or take a peek in the comments to see if anyone has done it successfully!)
hi Joey!!! Just in case you haven’t tried yet, I tried out a flax egg and it was a success! these are some tasty cookies to whip up really quick 🙂 DELISH and “thicc” for sure haha
I loved these but modified the recipe to add another spoon of coconut oil, used little than 1/2 a cup of coconut sugar and half of the coconut flour because I could tell the dough would be too crumbly if I had added the whole amount. Just thought I’d share in case anyone else runs into the same issue. Thanks for the recipe, I am huge fan of AK!
I’m glad those adjustments worked out well for you!
Another amazing recipe from
Monique! These are SO good! Definitely my new go to cookie recipe.
So happy you loved them, Molly!
Hey! Could I possibly use less coconut oil to save calories? Thanks!
I would not recommend, sorry!
The BEST! Soo soft and thick on the inside! I got antsy and started the batch of cookies before my grocery run tomorrow, halfway through realized I am completely out of almond flour! I subbed 1 for 1 gluten free flour and the texture came out as I expect the same! Will try with almond flour for our camping trip this weekend 🙂 thanks for another great recipe!!
Whoops! I’m glad they still worked out well! Such a great treat 🙂
These are delicious! I love the hint of coconut from the oil and flour. I ran out of coconut sugar and subbed with brown and the cookies came out great! I also have a smaller cookie scoop and got 16 cookies (more for sharing!). Next time I’ll try with coconut sugar and maybe press the tops just a tiny bit before baking; mine didn’t spread much but they are still amazing.
Perfect! Yes feel free to press them down a bit if you like them a bit flatter 🙂
Just made this – Absolutely delicious!
Glad you loved them!
I have made them this weekend but although they tasted great they turned out different than yours. They were not really doughy in the middle and I had trouble mixing the peanut butter, melted and cooled coconut oil, coconut sugar, egg and vanilla extract. I mixed them with a handmixer but it turned into a ball with the oil dripping out….. Was I supposed to do this by hand? But they tasted great and I really want to make them again. Hoping for improvement.
Yes, the cookies should be mixed by hand, not with a hand mixer, which can sometimes cause overmixing. Also, be sure to use a drippy peanut butter that’s very creamy.
Great, thank you!
I will definitely make them again
Love these cookies! They’re super simple, THICC (lol) and delicious. They remind me of peanut butter blossoms from childhood (the one with the Hershey kisses!) but healthier. Make these ASAP! They’re also sooo good as a chipwich situation with vanilla ice cream.
YES so good! That ice cream sandwich is a must!
I have made them this weekend but although they tasted great they turned out different than yours. They were not really doughy in the middle and I had trouble mixing the peanut butter, melted and cooled coconut oil, coconut sugar, egg and vanilla extract. I mixed them with a handmixer but it turned into a ball with the oil dripping out….. Was I supposed to do this by hand? But they tasted great and I really want to make them again. Maybe someone can tell me what went wrong?
Thoughts on making the dough ahead of time and refrigerating? I’d love to take these to the lake this weekend and bake fresh warm cookies at night. But wasn’t sure if it would hold up well chilled or not. Thank you.
I wouldn’t recommend for these, sorry!
hmm…they didn’t quite spread and stayed looking like balls. Should I have smashed them a bit?
It probably depends on what peanut butter you used, but these are supposed to be VERY thick. If you want thinner cookies, you can flatten the tops a bit next time.
These cookies are seriously amazing! I recall a recipe of yours that I made that had peanut butter (I can’t even remember which recipe it was because I’ve made 15+ of your recipes because everything is SO good and healthy) and you recommended Smucker’s brand. That is absolutely my favorite type of peanut butter to use on anything that uses peanut better! I would highly recommend using this peanut butter for this recipe as it was so delicious! I love using almond flour in cookie recipes as it gives it a different, but delicious texture!
Love love the Smucker’s kind! So glad you’re finding recipes here that you love, too 🙂
These are super delicious! I see myself making these weekly for my peanut butter cookie obsessed husband!
Yes!! The perfect treat 🙂
These turned out super pretty and tasted so yummy. I was impressed with the amount they puff up like traditional white flour cookies would. Justcant get over how pretty they are! Used an ice cream scooper and pressed them down just a bit before putting in over. Very guuud
Aren’t they amazing?? Glad you enjoyed!
Hey these were super easy to whip up – Almost no cleanup! Only issue I had is that these didn’t spread. They kept a their shape the entire time in the oven. Should I have flattened them first? Anyone else experience this? Better than over spreading! Still Tasty AF!
Mine didn’t spread much either. I will probably flatten them a bit next time!
Forgot to rate these – I’m Liking the thickness of these cookies. The peanut butter taste is not overpowering and just the right amount of sweetness. My kind of cookie!!!
So glad you loved these! Thanks for your note and rating 🙂
I used light brown sugar in place of coconut sugar and these cookies turned out great! Love that they are made in one bowl and without a mixer. They came together so fast! I also ended up with 14 cookies so I must’ve made mine a bit smaller, and they were perfect at 9 minutes. Thanks for another delicious and healthy sweet treat.
So easy and delicious! Glad you loved them!
I had no idea what to expect when I made these cookies — but let me tell you, they are SOOOO good. These are better than traditional cookies. Honestly. My friends were shocked when I told them they were eating cookies with no flour and no refined sugar. Would 10000% make again 🙂
Love that! Perfect treat 🙂
I have made dozens on healthier cookie recipes and these are my new fav! I was skeptical of the coconut flour but they turned out so soft and doughy with a perfect texture!
So happy you tried these ones! My new fav, too 🙂
This have become a weekly staple for us! Sooo good.
The perfect treat!
These were super easy and quick to make with delicious results! I followed the recipe – just left our vanilla extract and used chocolate chips instead of chunks. My boyfriend and I love them!
Perfect! So glad you both loved them!
Made these with crunchy natural peanut butter and they came out so good! Thank you for sharing this recipe, Monique!
That sounds amazing! So happy you loved them!
Tastes delicious! I only had whole wheat flour available and they made for a soft cookie.
I’m glad that worked out well!
These cookies are wonderful! They are also packed for tomorrow’s picnic at the beach, I am sure everybody will love them 🙂 Thank you so much for the recipe, the taste is exquisite!
So happy you love these! I hope everyone at the beach did, too 🙂
Love everything you make, but these are next level! So easy and so delicious, I swear they get better each day.
So happy to hear that!
These are so quick, easy and delicious!! I’ve also just made them with almond butter and a flax egg to suit my sons allergies, just as good as the original recipe!! Thanks for another great recipe Monique! x
I’m glad that works out well! Such a great treat 🙂
Hands down one of the top 5 cookie recipes I’ve ever made. I added some globs of peanut butter right on top along with mini chocolate chips and coarse sea salt as soon as they were done baking. Wowowowowow AMAZING! You’re an artist
YUM. Glad you loved these!
I followed the recipe to a T but the cookie dough scoops stayed totally rounded and didn’t flatten at all like a normal cookie. Not sure what went wrong. Not quite cookie-like.
Do you mind telling me what kind of peanut butter you used? iIt should be very drippy/runny and only contain peanuts + salt. Also be sure to not pack the coconut flour, that can make a big difference in consistency.
The recipe was super easy to follow, and they tasted delicious! I didn’t have coconut sugar, so used brown sugar instead. The cookies also didn’t flatten out like in the picture – they look like little dough bombs. But still tasty!
Glad you enjoyed! Feel free to flatten them a bit before baking 🙂
I follow Monique on Instagram and hadn’t thought to leave a review here. I’m glad she reminded me because these cookies are 🔥 I’ve now made them twice and almond flour has become a household staple just so I can make these. Sometimes I just want a warm, carby dessert but these don’t taste “healthy” which I love. They totally satisfy a craving, and bonus is they’re really simple to make.
Thanks so much for your review, Laura! Best dessert 🙂
This is my go-to cookie recipe now! Seriously we make these at least one a month in our home. They are so perfect, just enough sweetness with a hint of peanut butter. You must do the flaky sea salt on top – it’s a game changer.
Amazing! So glad they’re a hit 🙂
These are simply perfect! Made with butter, but will try coconut oil next time.
Glad you loved them!
Followed the recipe, like always, Monique makes the best cookies!!!!!! Another great one 🙂
Amazing! Glad you loved these!
Wow these are good!!! I was unsure, but I’ve made multiple recipes of yours, and they’ve all turned out well. Thank you!
So happy to hear that!
I made these a bunch of times this year! Every batch was perfect and yummy!!
Amazing! So happy to hear that.
Monique, what kind of pb do you use that is drippy/runny?
Hi! I love Wild Friends, Smucker’s Natural PB, and Trader Joes / 365 whole foods brands that are just peanuts + salt!
I wanna start by saying that these cookies ate amazing!
A few things to note:
– I didn’t have coconut sugar, so I used a little under 1/2 cup of regular sugar
– my dough came out SUPER crumbly. It took a ton of effort to get the dry ingredients incorporated, so I was pretty worried at first.
– I used a cookie scoop to pick up the crumbly dough and I mushed it together into my hands to create balls – which ended up sticking together pretty nicely!
– once the cookies were baked they were super thick (like wayyy thicker than the pictures haha), so I gently pressed them down a bit with a spatula and let them sit on the tray for a bit so they could cool and set.
– although the dough was super crumbly, they came out so delicious (I made them twice – both times it was the same), and I lovedddd the thickness of them!
Hope that’s helpful!
I’m glad they still worked out well! The texture could be due to the type of peanut butter you used, too 🙂
I was wondering if the coconut oil is 2 1/2 tablespoons and then you melt, OR 2 1/2 tablespoons of melted coconut oil?I haven’t put them in the oven yet, but the dough seems super oily.
I recommend melting 2 1/2 tablespoons and then measuring it out (so it is 2 1/2 tablespoons melted coconut oil). It should be pretty accurate either way!
OMG! So easy to make, made with my toddler. They are UNBELIEVABLE! So gooey and delish. Will definitely make again….and again.
Absolutely! Glad they were a hit!
Love this recipe! It is delicious and easy, a new favorite at our house.
The perfect dessert!
These were amazing. So delicious. Highly recommend. My oven is small and tends to bake fast so I baked for 9 min and after the first bite they fell apart. Added to the ooey gooey goodness. May bake a wee bit longer next time.
These are amazing! Don’t sub the coconut flour – make sure you use it. My whole family loves these cookies including my husband who is so picky about sweets and alternatives. Make these ASAP!
Just made these the other day and will definitely be making them again and again!! They were so easy and quick to whip up too. I haven’t found a grain-free chocolate chip cookie recipe that I will faithfully go back to so I usually try different ones every time. These perfectly plump and moist cookies will now be my go-to for sure! Don’t skimp on the fancy salt, it’s the perfect addition.
I also want to add that the dough seemed really oily to me too (I saw that comment on this recipe) but the cookies turned out perfectly!
This was so easy and delicious. Saved under favorites!! Love it
We loved these and ate them all in two days! Followed the recipe exactly, except eye-balling the chocolate chips instead of measuring. Great texture, taste and the perfect amount of sweetness. Although not paleo, next time I want to try them with m&m pieces.
We too ate them all in two days. I’ve just made another batch
These are the BEST chocolate and peanut butter cookies I have ever made. They are to die for. Make sure you try them for yourselves.
Monique I would love to make these without the peanut butter. What could I use instead? Any suggestions.
You could try a natural almond butter!
O.M.G! These cookies are absolutely amazing. I’ve been dairy free for almost a year and these 100% hit the spot. I had to freeze most of them right away so I wouldn’t eat all of them right away.
The best treat! Glad you love them!
I made these exactly as directed (same flours, packed almond flour, egg, etc.) and while the taste was pretty good, they did not spread out at all and came out as mini lumps like the balls I popped them on the tray as (there were no directions to push them down). The second tray I pushed down slightly and the same thing happened. What’s up with that? Any clue why this could happen? I needed more surface area to enjoy longer LOL!
It could be dependent on the peanut butter you use, but they are supposed to be pretty thick and doughy. I use wild friends creamy natural peanut butter which is very creamy and drippy and helps contribute to the texture. Next time, try using 1 tablespoon less coconut flour if you are using a different peanut butter.
I loved how these turned out! They were eaten so quickly!! I didnt have salt so I did not use any, but it was still wonderful. May have to double the recipe to make a large batch for friends
So glad they were a hit!
These are just as amazing as you hope they’ll be. I made the recipe exactly as-is and they were perfect. Warning – they are addictive and you will not wait to stop eating them!
The perfect treat! 🙂
These are delicious. They are thick, cheery, super peanut butter-y and just perfect. Thanks Monique!
So glad you loved them!
Sooo good! Can’t believe they’re grain free.
Right?? The best!
This recipe is flawless. The cookies are incredible. Good luck eating just one.
So glad you love them!
These were incredible! They taste so similar to how the peanut butter with Hershey kisses cookies taste…but a million times better! Super delicious served over ice cream when they are warm and gooey…and perfect for when they firm up a bit as a snack.
Absolutey! Glad you loved them!
These are amazing. I make them all the time. My go to cookie!
So happy to hear that!
Great recipe! It came out well using a flax egg and tigernut flour in place of almond. I also used a monk fruit, erythritol blend in place of sugar Definitely making these again in the future!
I’m glad those swaps worked out well!
An easy, delicious, healthy cookie! Frequently enjoyed in our house. Ambitious Kitchen has some of my favorite ratios when it comes to healthy baking. I also like to play around with the flours: oat, almond, coconut, hazelnut. Was also able to but down the sugar a bit (1/3 cup).
Aw thanks so much!! Those flours are all great ideas, and glad that it worked to cut the sugar a bit!
These turned out SO. GOOD. They were perfectly chewy and soft, and there was a perfect amount of peanut butter flavor. I subbed butter for coconut oil, and it worked perfectly! I will definitely be making these again, and probably double the batch next time!
So happy you loved these, Annick!! Great to hear the butter was tasty in here (I mean how could it not be haha!) 🙂
These cookies are amazing! I love anything chocolate and peanut butter. These satisfy my sweet tooth and are easy and quick to make.
Yay! I’m so happy you love them–they’re one of my favs too 🙂
I saw these on the AK insta today, so I just had to make them… they are so good and a fabulous grain free treat!! I did sub 1/4 c regular sugar + 1/4 c light brown sugar for the coconut sugar as I didn’t have any coconut sugar on hand, and these came out great! 🙂
So glad they came out amazing! Thanks for the review, Mollie!
Just made and these are so good! Thank you!
YAY! So happy they turned out amazing 🙂
These are so so good. Very thick and hearty. Definitely recommend making them with chocolate chunks (as opposed to chips) because it just makes them that much better. I was a bit worried the dough was too oily when I put them in the oven bu they turned out great. Don’t skip the Maldon!
I made the recipe as is and they turned out delicious!! Will definitely be making this my cookie to make going forward. Thanks for sharing another tasty recipe!
You’re so welcome, happy you loved them!
Dangerously delicious! These are very tasty and have a great texture!
So glad you love them!!
Absolutely delicious and so easy to make. I’m always trying to find recipes that are a little healthier but still taste amazing and these are truly delicious.
YAY! Happy you enjoyed these, Kaleena! Thanks so much for the review 🙂
These cookies are tasty and a hit with my kiddos! I used the Kirkland Signature organic creamy peanut butter from Costco. Based on another comment suggestion, I used 1/4 cup brown sugar and 1/4 cup white sugar. I used the chocolate chip option. I flattened the cookies slightly before baking, and they spread just right! The recipe made 13 decent sized cookies for us (I think I have the 1 inch cookie scoop). Thanks AK team for another recipe winner for my house 🙂
Happy that all worked perfectly, Mary! They sound incredible 😍
Saw this on AK’s IG…you had me at “thick daddies.” My grain-loving family gave me major side-eye when I announced I was making these, but judging by the amount they consumed, I’d say they are all true-believers in these cookies! I used a Hu salty dark chocolate bar & it was 💯.
Heheheh! Happy everyone loved them! And YES Hu is just the best 🙌
I’m pregnant and have been craving sweets and these were a perfect healthier option!! My 18 month old also loved them. I only wished I doubled the recipe!
Awesome! I’m so happy you both loved them. Sounds like a good idea to double them next time haha!
These were really delicious and easy to make. Mine did turn out like I added too much flour (very tall, did not spread, somewhat stodgy). Due to the particular nature of how the flour is measured (pack this one but not that one), it would be nice if weight measurements were included.
Hi, Jackie! Thanks for the feedback. They’re definitely supposed to be a thick and chewy cookie but they shouldn’t taste stodgy. Sorry to say I don’t weigh my ingredients so I can’t provide accurate weight measurements!
These were amazing! I had to use brown sugar because I had no coconut sugar so I used a little less. My daughter said she would never have known they were made with healthier ingredients! That’s a big win. These will be on repeat!
Great recipe easy ingredients and simply delicious
Thanks so much, Mary! Glad you loved these!
Absolutely tasty! Made multiple times. Household requests often.
Excellent flavor, very balanced, good texture as well. I substitute sugar with stevia blend, and sugar-free chocolate.
Glad you loved them!
i love this post i gave 5 star ratings
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Wow! I never comment on recipes but had to this time. 🙂 Just made these for a planned roadtrip but I am afraid it won’t last that long! Soooo yummy! I am vegan so replaced the egg with a flax egg. Also added a little almond milk as the dough seemed too stiff. Cookies came out perfect – with a crustier outside and soft inside. Will definitely make these again! Thank you so much!
Ah yay! Love that this recipe is such a hit ❤️
Yum!! I made with a flax egg and it worked great for me.
Fantastic! I whipped these up so fast, I had delicious cookies in no time. Everyone thought I had run to the bakery!
Had an emergency cookie craving, but also wanted something slightly healthy and also that didn’t leave me a lot of leftovers LOL I’m so glad I found these! Make half with dark chocolate chips and half without– both were delicious!
These are the best! Glad they hit the spot for you and you were able to enjoy a healthier treat!
Sunflower seed flour can also be used as a 1:1 replacement for almond flour.
Thank you so much for sharing!