Paleo Peanut Butter Cookies (perfect texture!)
Servings 16 regular-sized cookies
These paleo peanut butter cookies use sunflower seed butter and have a crisp edge and chewy center! With a vegan option.
Ingredients
- 1 cup (100 grams) finely ground blanched almond flour
- 5 tablespoons (40 grams) coconut flour
- 1 teaspoon baking soda
- 3/8 teaspoon salt or 1/4 teaspoon if using salted sunflower seed butter
- 6 tablespoons (84 grams) refined coconut oil or unsalted butter, firm
- 3/4 cup (150 grams) coconut sugar
- 6 tablespoons (98 grams) salted natural sunflower seed butter
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon lemon juice if desired, to prevent cookies from possibly turning green
- 1 large egg 50 grams, out of shell, room temperature or 1 chia egg for vegan
- 1 1/4 cups (213 grams) semi-sweet chocolate chips paleo, divided
Instructions
- In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.1 cup (100 grams) finely ground blanched almond flour, 5 tablespoons (40 grams) coconut flour, 1 teaspoon baking soda, 3/8 teaspoon salt
- In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat, sunflower seed butter and sugar for about 1 minute.6 tablespoons (84 grams) refined coconut oil, 6 tablespoons (98 grams) salted natural sunflower seed butter, 3/4 cup (150 grams) coconut sugar
- Beat in the vanilla and egg or chia egg on low and mix until well incorporated. Stir in the lemon juice, if using, and then the flour mixture until well combined. Then stir in 1 cup (170 grams) chocolate chips (ignore the quantity below - it's a technical issue I can't fix). Wrap the dough in plastic wrap (I form a flat disc so it chills quicker) and chill for about 4 hours or until firm. If you're in a hurry, press into a very flat disc or two and freeze for about 30 minutes.1 1/2 teaspoons vanilla extract, 1 large egg, 1/2 teaspoon lemon juice
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
- Roll the dough into 8 (75-gram) balls, press down very slightly, and place the remaining 1/4 cup (43 grams) of chocolate chips on the top (ignore the quantity below - it's a technical issue I can't fix) and on the sides of the dough balls. You can also roll them into smaller balls but then you need to adjust the baking time. Place 4" apart on the prepared baking sheet.1 1/4 cups (213 grams) semi-sweet chocolate chips
- Bake for 13-17 minutes or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
- Let cool completely on the baking sheet. Store in an airtight container for up to 3 days. Don't be alarmed if there are green spots in the cookies – this could happen (see post for more details).
Notes
- If your coconut oil is a little soft, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use very soft coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate.
- The sunflower seed butter should just have sunflower seeds in it and no added fat/sugar.
- To make a chia egg, mix together 1 tablespoon of ground chia seeds and 2.5 tablespoons water. Let sit 5-15 minutes or until goopy like an egg.
- For paleo: use coconut oil, and paleo chocolate.
- For dairy-free: use coconut oil and dairy-free chocolate.
- For vegan: use coconut oil, vegan chocolate and a chia egg.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 238kcalCarbohydrates: 18gProtein: 4gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 11mgSodium: 148mgPotassium: 89mgFiber: 3gSugar: 11gVitamin A: 25IUVitamin C: 0.2mgCalcium: 32mgIron: 2mgNet Carbs: 15
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤