It’s hard to beat the chocolate–peanut butter flavor combination. And because I live with three peanut-butter-aholics, you’ll notice that I’ve included peanuts in a few of my recipes. If you love peanuts too, then have some fun with it!
However, if you are one of the many people with peanut allergies or sensitivities, then please know that peanuts can be subbed out for pretty much any other nut or seed.
Note: You know what else would be tasty? Rolling these cookies in chopped CANDIED PECANS rather than peanuts. Mmmmm . . .
1 cup blanched almond flour
1 tablespoon coconut flour
⅔ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon sea salt
⅓ cup coconut oil
2 tablespoons coconut milk, full fat
¾ cup creamy nut butter (peanut or almond)
1 cup coconut palm sugar
2 eggs
1 teaspoon vanilla extract
1 cup dry-roasted peanuts, chopped
Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper and set aside.
In a large bowl, whisk together the almond flour, coconut flour, cocoa powder, baking soda, and sea salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the coconut oil, coconut milk, peanut butter, and coconut palm sugar. Add the dry ingredients to the batter and mix until fully combined.
Add the eggs and vanilla to the batter and cream until fully combined.
Form the batter into small balls, about 1 1/2 tablespoons each. Roll the balls in the chopped nuts and arrange them on the prepared baking sheet, leaving about an inch between each cookie. Press the balls slightly. Bake for 15–18 minutes, until golden. Cool for 5 minutes before removing from the baking sheet.
Calories: 171
Fat: 13g
Carbohydrates: 11g
Sodium: 170mg
Fiber: 3g
Protein: 6g
Sugar: 7g