Super Chunky Peanut Butter Cookies! Easy healthy chocolate chip peanut butter cookies but with a crunchy peanut butter twist! These cookies are super easy to make and will devoured by the whole family (or by just you… sharing is not mandatory.)
So I made this Super Chunky Peanut Butter Cookie recipe the other week (which makes 20-22 cookies) thinking well these are at least going to last a week, right? Wrong. My mom came into town, we hung out with my siblings and….. very quickly devoured all of them. What can I say, I come from a family of fellow cookie lovers! Plus when cookies are as healthy as these, it’s practically like eating vitamins right? I certainly like to think so. The other great thing about these cookies? They’re sooooo easy to make! Yes I know the “sticking them in the fridge” part is a little annoying, but lets be real you’re probably stuck at home #SocialDistancing right now anyways. I’m thinking you’ve got the time. And trust me…. they’re so worth it.
To make these Super Chunky Peanut Butter Cookies you will need:
- almond flour
- crunchy peanut butter
- apple sauce
- maple syrup
- baking soda
- pinch of salt
- chocolate chips
A few notes:
1. If you don’t have crunchy peanut butter you can use smooth, the cookies just won’t be as “chunky”. You could also use smooth peanut butter and throw in a handful of chopped nuts of choice (peanuts would be best).
2. DO NOT skip the refrigeration step!
If you make this recipe I would love it if you comment below and let me know how it was! Also tag @servingupsimplicity on Instagram and use the hashtag #servingupsimplicity. XOXO
Super Chunky Peanut Butter Cookies
- March 19, 2020
- Makes 20-22 cookies
- Print this
- • 1 1/4 cups almond flour
- • 3/4 cup crunchy peanut butter (can use smooth but the cookies won’t be as “chunky”)
- • 1/4 cup apple sauce (unsweetened)
- • 1/2 cup maple syrup
- • 1 egg
- • 1/2 tsp cinnamon
- • 1/2 tsp vanilla
- • 1 tsp baking soda
- • Pinch of salt
- • 1 cup chocolate chips
- Step 1
- Line a baking sheet with parchment paper and set aside. In a medium size bowl, mix together all of the ingredients. Place the dough in the refrigerator for at least 30 minutes (up to overnight). While the dough is chilling, preheat the oven to 350.
- Step 2
- Remove bowl from the refrigerator, scoop dough onto baking tray (I did 1 heaping tablespoon size), and bake for 10-11 minutes.
- Step 3
- Remove from the oven and let the cookies settle before eating! Makes 20-22 cookies.
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