There are a million and one things I’d like to be remembered for in this lifetime—being a bad ass wife, mama, businesswoman, role model for others, etc—but I’d also like to be remembered for my BAD ASS BAKING SKILLS, because THESE. THESE gluten free, vegan PEANUT BUTTER CHOCOLATE CHUNK COOKIES are, I swear, the best healthy cookie I’ve ever made. I took my tahini chocolate chip recipe, messed with the ratios, made the recipe about 5 times over until I perfected it, and MY GOD, please go do yourself a favor and make them.
They are vegan — made with no eggs; dairy free; and can be paleo if you sub out the peanut butter for almond butter. These cookies are a hit, every single time I make them!
6heaping tablespoons of peanut butter (or nut butter of choice, or tahini)
7tbspmelted coconut oil
1cup dairy free dark chocolate baking chunks
Preheat oven to 350.
In a medium bowl, add the flax seeds and almond milk. Mix together and set aside.
In another large bowl, add the flour, arrowroot (or cornstarch), baking powder, baking soda, and salt, and mix with a spoon so that everything is blended well.
In the bowl with the flax and almond milk, add maple syrup, vanilla, peanut butter, melted coconut oil, and whisk everything together well.
Next add the coconut sugar and continue to whisk together. Take the bowl with the dry ingredients and add it to the bowl with the wet ingredients. NOTE: the dough will seem dry, that’s OK, USE YOUR HANDS TO INCORPORATE.
Fold in the chocolate chips.
On a parchment lined baking sheet, use a cookie scoop to form approximately 20 cookies.
Bake for 9 to 10 minutes.
Remove from oven and DEVOUR.
Welcome to your new favorite cookie recipe. If you make them, be sure to tag me on Instagram and use hashtag #kalejunkie. Enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie in your posts and I’ll re-share!