Small Batch Giant Double Chocolate Chip Cookies
These giant double chocolate chip cookies are super rich but made with healthier, gluten free ingredients. This is a small batch recipe for anyone who wants a really yummy quick treat!
Equipment
- medium bowl
Ingredients
- 1/3 cup all natural peanut butter
- 6 tbs maple syrup
- 1 tsp vanilla extract
- 3/4 cup almond flour
- 1/4 cup cacao powder
- 1/2 tsp baking soda
- dash espresso powder (optional)
- 1/4 cup chocolate chips
Instructions
- Preheat oven to 350℉. Line a large rimmed baking sheet with parchment paper.
- In a medium bowl, add in the peanut butter, syrup, vanilla, almond flour, cacao powder, baking soda, espresso powder and mix until incorporated. Next fold in the chocolate chips. Form 4 large balls onto the baking sheet and flatten them out. Top with chocolate chips. Bake for 13-15 minutes or until edges are crispy on sides but soft on the inside. Place cookies onto a wire rack to let cool completely.
Notes
You may also like these 4 Ingredient Chocolate Banana Cookies
- If you don't have peanut butter you can use any other nut or seed butter like almond butter or sunflower seed butter.
- Store leftovers in an airtight container on your counter.
- Make sure you use dairy free chocolate chips to keep this recipe Vegan.
Nutrition
Calories: 399kcal | Carbohydrates: 40g | Protein: 10g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 233mg | Potassium: 304mg | Fiber: 5g | Sugar: 28g | Calcium: 102mg | Iron: 2mg