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Power Cookie: Peanut Butter Chocolate Chip and Flourless

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These cookies are technically flourless since one of the main ingredient besides peanut butter are ground almonds.  You can buy these in flour form, which just means exactly: ground blanched almonds. Bob’s Mill makes a reasonably priced bag found at most natural food markets such as Whole Foods. The blackstrap molasses in this recipe add calcium and iron and combined with the almonds, you have a super power cookie.

Peanut Butter Chocolate Chip Cookies

  • 2 cups of ground blanched almonds or almond flour ready made
  • 1 teaspoon of baking soda
  • 3/4 teaspoon of salt
  • 1 cup of unsalted and unsweetened peanut butter (whole foods has ground yourself peanut butter and it is fresh and delicious!)
  • 3/8 of agave nectar
  • 1/8 cup of blackstrap molasses
  • 1/4 cup of melted coconut oil
  • 2 teaspoons of natural vanilla extract
  • 1/3 cup of vegan semi-sweet chocolate chips

Preheat oven to 350 F and cover large cookie sheet with baking parchment paper, preferably unbleached.  In a medium sized bowl, whisk together almond flour, baking soda and salt.  In a separate medium sized bowl and with a hand mixer, mix peanut butter, agave, blackstrap molasses, coconut oil and vanilla extract for 1 minute.  Add almond flour mixture and mix for another minute with hand mixer.  Texture should be slightly crumbly.  With your hands form 1 1/2 inch rounds and flatten slightly before laying on baking sheet.  Bake for 10 minutes.  Remove from oven and let cool on cookie rack.  Makes about 24 cookies.

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