Chocolate Chip Cookies - 2 Ways

When I sense the craze of the holiday season, I find myself relying even more heavily on my favorite motto: "quality over quantity". That's where these unassuming cookies come into play. When it comes to holiday entertaining, cookies always please, and it's hard to beat a good chocolate chip cookie isn't it? I'm especially excited to share two of my favorite go-to chocolate chip cookie recipes because they are simple to make (a bowl and spoon is all you need), they can be baked a day in advance if needed, AND, even though you'd never know it, they're gluten free, grain free, and dairy free for all to enjoy!

The peanut butter version has a base of natural peanut butter creating a dense, rich, and chewy cookie. I don't go wild for the peanut butter chocolate combo like some do, but I still love this cookie - the peanut flavor is not overwhelming. Plus see the footnotes for an easy egg swap to make these vegan. The coconut flour version is really fun and has a soft sponge or cake-like texture. The coconut flavor is subtle, but if you haven't baked with coconut flour a heads up that it is highly absorbent (very high in fiber). A little goes a long way. Only 1/3 cup is needed here, and as you stir everything together that little bit of flour absorbs all the liquid and thickens right up to a normal cookie dough consistency. Magic! This version is probably my favorite everyday cookie.

After this week I'll be in full holiday mode, so this will be my last post of the year. I enjoy sharing my recipes and approach to wellness more and more each year, and it's because of you! You are all part of the Whole Nourishment community and have helped it grow. A heartfelt thank you for following the blog, cooking along with me, and making time to create your own Whole Nourishment lifestyle. Your comments and support mean the world, and they give me inspiration to keep doing what I love and mirror that inspiration back to you.

In the next few weeks, I'm looking forward to some R&R with my husband, having my mom visit, and getting lots of time with our part-time fur child. But I'm excited to return soon after the New Year to kick off a brand new Comfort Food series. (Hint: The kitchen is not the only place comfort food can be found. ;-)

Until then, I wish you a peaceful, relaxing, and nourishing holiday season!

~Katie

Peanut Butter Chocolate Chip Cookies

Makes 22-24 cookies

  • 1 cup (280 gr) natural peanut butter
  • 1/2 cup (86 gr) coconut sugar (muscovado or brown sugar also work)
  • 1-2 eggs*
  • 1/2 tsp. baking soda
  • 1 tsp. vanilla extract/paste
  • 1/8 tsp. salt
  • 100 gr dark chocolate (70% or higher), chopped
  1. Preheat oven to 350 F / 176 C. Prepare a baking sheet with wax paper or a silpat mat.
  2. In a medium mixing bowl, whisk peanut butter and sugar together until well combined. Swap out the whisk for a spoon or spatula. Add the remaining ingredients, except chocolate, and mix until a thick, sticky dough is formed.
  3. Fold in chocolate. Use a mini ice cream scoop or tablespoon to scoop dough onto baking sheet. Press down on each cookie slightly - they won't spread much in the oven.
  4. Bake for 10-12 minutes until lightly browned around the edges. Cool for 5 minutes before transferring to a wire rack.

*Egg Variations: Two eggs yield a slightly chewier cookie. I've made it with both 1 and 2 eggs and you really can't go wrong. 
Vegan Option: Chia or flax eggs can be used in place of eggs. Cookies will be more delicate to handle, but they'll still be delicious. For every one egg: mix 1 Tbsp ground chia or flax seeds with 3 Tbsp water. Chill in the fridge for 10-15 minutes until thickened. Add to recipe in place of egg.

Coconut Flour Chocolate Chip Cookies

Makes 12 cookies
Notes: Chia/flax egg substitution will not work in this recipe. Real eggs must be used. Barely adapted from Detoxinista.

  • 1/3 cup (38 gr) coconut flour
  • 1/4 cup (60 ml) melted coconut oil
  • 1/4 cup (60 ml) real maple syrup
  • 1 tsp. vanilla extract/paste
  • 1/4 tsp. salt
  • 2 eggs
  • 50 gr dark chocolate (70% or higher), chopped
  1. Preheat oven to 350 F / 176 C. Prepare a baking sheet with wax paper or a silpat mat.
  2. In a medium bowl use a spoon to stir all ingredients together, except chocolate, until you get a thick batter. At first the mixture will look runny but keep stirring and the coconut flour will absorb the moisture and thicken up. Stir in chopped chocolate.
  3. Use a mini ice cream scoop or tablespoon to scoop the cookie dough onto the baking sheet. Cookies will not spread as they bake. So press down on each cookie to shape them how you'd like them to be in the end. 
  4. Bake 10-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.

Searching for more cookie ideas for your dessert tray? Check out some other favorites from the blog and around the web.  

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Anytime, Sweet TreatsKatie SchmidtChocolate, Vegan/Vegan Option, Dairy-Free, Gluten-Free, Peanut Butter, Coconut Flour, Cookie, Holidays10 Comments