Peanut butter chocolate chip cookies

For a long time now I have been trying out recipes in order to make the ultimate peanut butter chocolate chip cookie. Often they turned out to dry or the peanut flavour didn't come through enough. After roaming the web for quite some time now, collecting inspiration from other blogs and books I put together this recipe. 


  • 150 g almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • 165 g chunky peanut butter 
  • 160 g agave syrup 
  • 1 tbsp ground flaxseed mixed with
    2,5 tbsp water
  • 130 g dark chocolate chips
  • 60 g peanuts

As you might be able to tell - this recipe isn't using any eggs or flour, so it's basically vegan and glutenfree. The flaxseed-water-mix serves as a binding agent and substitutes the egg. Compared to my recent try-outs I find that in this version the almond flour gives the cookie a much more moist, gooey structure than conventional flour would. This goes extremely well with the taste and crunch of the peanut butter and nuts and chocolate chips - with which this cookie is bursting. 

Ok, so this is what you gotta do. It's pretty straight forward as this is a one-bowl recipe. 


1. Preheat the oven to 180°C. Combine the ground flaxseed with the water and let it soak for a couple of minutes. Add the vanilla and baking powder to the almond four and set aside. In a separate bowl whisk the peanut butter. 

2. Mix the peanut butter with the agave syrup. 

3. Add the flaxseed-water-mix to the peanut butter mix. 

4. Now add the flour-vanilla-baking powder mixture to the peanut butter mix. Mix together bit by bit, stirring well so as to avoid any lumps. 

5. Fold in the chocolate chips. 

6. Lastly, add the peanuts and combine well. 

7. Line a big tray with a baking sheet. Use a tablespoon to scoop the dough and a teaspoon to scrape the sticky spoonful of dough onto your baking sheet. 

8. Bake for approximately 12 minutes until golden brown. The cookies will still be very soft when you take them out of the oven. Don't let this trouble you, they will solidify when cooled down. That being said, these  cookies are definitely more on the soft side - so don't expect a big crunchy break when biting in to them. What you can expect is a mouth-watering mixture of soft, pasty texture combined with crunchy bits of peanuts and chocolate chips.