Peanut Butter Chocolate Chip Cookies

I recently bought a large bag of almond flour for a recipe and wasn’t totally sure what to do with the rest of the flour. I am sure there are all kinds of recipes I could come up with for using almond flour, but my first idea was to make chocolate chip cookies!!  

Vegan cookies

Almond flour is light and buttery. It makes for a really decadent dessert! These cookies are soft, rich, and oh so good!! 

I originally started the recipe with almond butter, but then my boyfriend (a peanut butter cookie lover) suggested making these into peanut butter cookies. So back to the kitchen I went to whip up this deliciousness. So far the reviews on these cookies have been nothing but great! Enjoy them fresh out of the oven, or toss them into the freezer for a treat to enjoy all month long. 

Vegan Chocolate chip cookies

I learned in Dr. Greger’s cookbook, the How Not to Die Cookbook, that nuts (and other high-protein, high-fat foods) should not be cooked at temperatures greater than 250F as this forms advanced glycation end-products (AGEs), which is linked to a list of issues including inflammation, Alzheimer’s disease, and accelerated aging. So, that’s while you’ll notice the cooking temperature on these cookies is so low! 

Vegan Peanut Butter Chocolate Chip Cookies

 

This recipe has been modified from Detoxinista