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–+ servings
A batch of paleo and vegan chocolate cookies topped with 3-ingredient peanut butter frosting. There are dark chocolate chips on top of the peanut butter frosting.
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5 stars (2 reviews)

Almond Flour Chocolate Cookies with Peanut butter frosting

This almond flour Chocolate Cookies with Peanut Butter frosting are soft and chewy. Bursting with rich chocolate and yet low in sugar.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Desserts
Cuisine: American
Diet: Vegan
Keyword: chocolate cookies, healthy baking, peanut butter Frosting, vegan chocolate cookies, vegan dessert, vegan recipes
Servings: 12 - 14
Calories: 233kcal
Author: Shuang Shuang Liang

Equipment

Ingredients

Vegan Chocolate Cookies

  • 1 flax "egg" 1 tbsp ground flax seeds, 2 tbsp filtered water *
  • 1/4 cup smooth peanut butter **
  • 1/4 cup maple syrup
  • 1 cup almond flour packed
  • 1/4 cup vegan butter melted and cooled
  • 1/3 cup coconut sugar
  • 1/2 cup cacao powder ***
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup chocolate chips

Peanut Butter Frosting

  • 1/2 cup smooth peanut butter unsweetened
  • 1/4 cup maple syrup
  • 2 heaping tbsp canned coconut milk

Instructions

  • Chocolate Cookies
  • Preheat the oven to 350 F
  • Stir ground flax seeds with filtered water and let it sit for at least 5 minutes to gel up.
  • Whisk together the wet ingredients: peanut butter, melted (then cooled) vegan butter, maple syrup, and flax "eggs".
  • In a separate bowl, whisk together almond flour, cacao powder, coconut sugar, baking soda, and a pinch of sea salt. Gently combine all the ingredients (make sure you don't over mix)
  • Gently combine the wet ingredients into the dry, then fold in chocolate chips with a spatula.
  • Chill the cookie dough in the freezer for at least 20 minutes or fridge for an hour.
  • Scoop the dough into balls. Press dough balls down with the palm of your hand to flatten slightly; they don’t spread a lot during baking (they DO spread some, so make sure the cookies are placed about an inch apart).
  • Bake at 350 F for 10-11 minutes. let it cool on the pan for 2 - 3 minutes then move it to a cooling rack.
  • Peanut Butter Frosting
  • In a large bowl, add peanut butter, maple syrup, and the top layer, thick part of canned coconut milk (you can also use coconut cream)
  • Whisk together (I used the low setting of a hand mixer). Make sure you don't over mix it which will make it separate.
  • Once the cookies have cooled. Frost them and sprinkle with extra chocolate chips if desired.
  • Enjoy!

Notes

  1. * Substitution option: You can use regular room temperature eggs here.
  2. ** Substitution option: You can also use unsweetened smooth cashew or almond butter.
  3. *** Substitution option: You can also use cocoa powder.

Nutrition

Serving: 1g | Calories: 233kcal | Carbohydrates: 19g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Cholesterol: 26mg | Sodium: 216mg | Fiber: 3g | Sugar: 13g