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  • Kelly Cefalu

Peanut Butter Chocolate Chunk Cookies


I sent a batch of these to our families for Mother's Day and received great feedback (they might be a little bias, but hey, I'll take it!)

Even so, something is to be said about them traveling 1,000 miles through the mail over the course of 4 days and maintaining their goodness!

You should try them too!

Here is what you need:

  • A couple of eggs

  • Peanut butter: I used Trader Joe's organic Valencia peanut butter (the only ingredient is peanuts!)

  • Coconut oil (melted & cooled)

  • Vanilla extract

  • Coconut flour

  • Coconut sugar

  • Salt

  • Baking soda

  • Chocolate chunks: I use Simple Truth Organic 72% dark chocolate chunks

First up, preheat your oven to 375 degrees and line two cookie sheets with parchment paper or spray with nonstick cooking spray.

In a large mixing bowl, mix your wet ingredients until fully combined: eggs, peanut butter, coconut oil, and vanilla extract.

In separate mixing bowl, mix your dry ingredients: coconut flour, coconut sugar, salt, and baking soda.

Once dry ingredients are fully combined, pour into your wet ingredients and fold until mixture is cookie-dough like - like the picture above! Fold half of the chocolate chunks into the dough.

Form dough into 2-inch sized discs and place 12 on each cookie sheet - like the picture above!

Place remaining chocolate chunks on top of the cookies and press lightly into dough.

If your oven allows (mine doesn't), place both cookie sheets into oven and bake for 10 minutes. If not, do two rounds of baking for 10 minutes each.

Once cookies are baked and your kitchen is smelling heavenly, let the set on cookie sheet for about 10 minutes and then transfer to wire racks to cool for 30-60 minutes or however long your self control allows.

Store in an airtight container in pantry for up to a week. Enjoy!!!

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