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

 

Peanut Butter Chocolate Chip Cookies
Serves 14
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Ingredients
  1. 8 medjool dates, pits removed (or about 1/2 a cup of any pitted dates)
  2. 1/4 cup peanut butter (or any nut/ seed butter of choice)
  3. 1 teaspoon vanilla extract
  4. 1-2 tablespoons of miso paste*
  5. 1/2 cup water
  6. 2 cups almond flour
  7. 1/2 cup vegan chocolate chips, cacao nibs, 100% chocolate bar (broken into pieces)*
Instructions
  1. Preheat the oven to 250F.
  2. In a high-speed blender, combine the pitted dates, peanut butter, vanilla extract, miso, and water. Blend until smooth.
  3. In a bowl, combine the almond flour with the date mixture. Stir in the chocolate of choice.
  4. Roll the cookies into about 14-16 balls and place on a baking sheet lined with parchment paper or a silicon mat.
  5. Bake the cookies for 30-35 minutes and then removed from the oven. Allow the cookies to cool for a few minutes and enjoy!
Notes
  1. Use 2 tablespoons of miso paste for a more savory cookie.
  2. Cacao nibs will make for a crunchier texture in the cookie.
  3. Store the cookies in a container with a lid. The can be kept at room temperature for about 2-3 days, then transfer to the fridge or freezer. They will last the longest in the freezer.
Kristina DeMuth https://stonebreakerswebgroup.com/
This recipe has been modified from Detoxinista