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Chocolate Chip Peanut Butter Cookies-Best Mother's Day Gift

Chocolate Chip Peanut Butter Cookies

Larysa Voloshyna
Delicious, decadent yet healthy, easy to make. 
Prep Time 10 mins
Cook Time 15 mins
Course Dessert
Cuisine American
Servings 12 cookies


  • measuring cups, spoons, mixing bowl, oven


  • 3/4 cup creamy peanut butter non-runny, all-natural, made with 100% dry, roasted peanuts
  • 1/4 cup crunchy peanut butter all-natural, made with 100% dry, roasted peanuts
  • 1/2 cup coconut flour
  • 1/4 cup 100% pure maple syrup
  • 3 tbsp luke-warm water for soaking
  • 1 tbsp ground flax seeds
  • 2 tbsp oat bran
  • 3 tbsp unsweetened chocolate chips organic preferred
  • 1 tsp pure vanilla extract


  • Pre-heat over to 350 degrees F.
  • In a large mixing bowl, combine creamy and crunchy peanut butters, maple syrup, pure vanilla extract, pre-soaked ground flax seeds and oat bran. Mix well.
  • Add coconut flour to the mixture, and mix thoroughly to incorporate.
  • Carefull fold in chocolate chips.
  • Scoop 1 tbsp of dough, and roll into a ball. Place on a baking sheet covered with parchment paper and flatten with a fork.
  • Keep a distance of about 0.5 inch between cookies on a baking sheet.
  • Bake cookies for about 15 minutes. Check after 10-12 min, make sure not to burn the bottom.
  • Take cookies out of the oven, and let them cool for 10-15 min before eating. Enjoy!
  • These cookies can be kept at room temperature for up to 5 days (if they last that long :))


  • You can use non-runny seed butter as a substitute for peanut butter.
  • Keep peanut butter or seed butter in the fridge prior to making the recipe. This will help the dough to stick better.
  • You can use a regular egg instead of a 'flax egg' if you prefer. 
Keyword gluten-free high protein high fiber dessert