Ingredients
Scale
- 1/4 cup unsalted grass-fed butter (softened)
- 1/4 cup creamy and runny salted peanut butter (like Trader Joe’s brand)
- 1/4 cup coconut sugar (or brown sugar)
- 2 tbsp white sugar (or monk fruit sweetener)
- 1 egg yolk
- 1 tsp instant coffee
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/2 tsp baking soda
- 1 tbsp tapioca flour (or arrowroot powder or cornstarch)
- 1/2 cup dairy-free dark chocolate chips
- 1/2 cup dairy-free mini chocolate chips
- Flaky sea salt (optional but recommended)
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In an electric mixer, combine softened butter, coconut sugar, and cane sugar. Mix on medium to high speed for at least 60 seconds until fluffy, scraping down the sides as needed.
- Add egg yolk, vanilla extract, instant coffee, and peanut butter. Whisk again until pale and fluffy, about 60 seconds.
- Incorporate almond flour, baking soda, and tapioca flour. Mix for 20-30 seconds until well combined. Fold in chocolate chips.
- Using a 1/2 cup measuring cup, scoop dough and roll into balls. Place on the baking sheet and top with additional chocolate chips if desired.
- Bake for 10-12 minutes until edges are golden brown and tops are slightly firm. Sprinkle with flaky sea salt if desired, then let cool for 5 minutes before enjoying!
Notes
- Using an electric mixer is crucial for achieving the fluffy cookie texture.
- Scrape down the sides of the bowl as needed.
- Ensure the butter is softened but not too warm for optimal texture.