This jumbo double chocolate cookie with peanut butter is gooey, delicious, easy to make, and full of wholesome ingredients like almond flour, flax, and maple syrup. Naturally vegan and grain-free too!
Good advice: romance yourself with a giant cookie. You could also share this jumbo double chocolate cookie if you’re feeling generous. When it comes to dessert and french fries, sharing is not my strongest skillset, and I take ownership of that! I always recommend taking care of yourself first if you can ;)
This cookie is a gentle riff on my Jumbo Tahini Chocolate Chunk Cookie. We remix it with peanut butter, unsweetened cocoa to double up the chocolate, and a bit of ground coffee (!!) to enhance the chocolate overall. I have maple syrup, ground flax, and almond meal in the mix too. The resulting cookie has deep chocolate flavour, a slightly gooey texture, tons of chocolate, just the right amount of sweetness, and that irresistible peanut buttery edge. The texture is almost brownie-like!
More Vegan & Grain-Free Cookies:
- Jumbo Tahini Chocolate Chunk Cookie
- Wonder Cookies (date-sweetened with a nut-free option as well)
- Pumpkin Chocolate Chip Skillet Cookie
- Ginger Molasses Softies
Any chopped chocolate or chocolate chips that you like are great here. I had some Hu Kitchen Gems on hand, so went with them. They made beautiful “puddles” of chocolate!
Some notes on substitution. I specifically formulated this recipe to be grain-free, so with that in mind, the best substitutes for almond flour would be any other nut-based flour or sunflower seed meal. You can also use any nut or seed butter in place of the peanut butter. Ground chia seeds fill in beautifully for flax, and cacao powder is great if you don’t have regular baking cocoa–the flavour will just be a bit more pronounced.
Hope that you like this recipe and give it a try! The hardest part of making this cookie is waiting the 30 minutes for it to cool :)
Jumbo Double Chocolate Cookie with Peanut Butter (vegan & grain-free)
- 1 teaspoon ground flaxseed
- 1 tablespoon water
- ½ cup almond meal (or hazelnut/sunflower seed meal)
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon finely ground coffee (optional)
- ⅛ teaspoon fine sea salt
- ¼ teaspoon baking soda
- 2 tablespoons maple syrup
- 1 tablespoon smooth, natural peanut butter
- 1 teaspoon olive or avocado oil
- ¼ teaspoon vanilla extract
- 1 oz (28 grams) dairy-free semi-sweet chocolate chips or chunks, plus extra (about 2 tablespoons chocolate chips)
- Make sure that your peanut butter is well-stirred! You could substitute any nut/seed butter you like as long as it’s super smooth and not the dry stuff at the bottom of the jar ;)
- I chopped up some Hu Kitchen Gems for these photos, but 2 tablespoons of any dairy-free chocolate chips work perfectly.
- The peanut butter that I use is salted. If yours is not and you enjoy the salty chocolate vibe in your baked goods, you could bring the salt amount up to ¼ teaspoon.
- This is not an overly sweet cookie dough! In my opinion, it’s just sweet enough and well accented by the chocolate throughout.
- I know the tiny amount of oil seems like it could be skipped, but I did not love the texture of oil-free versions of this cookie that I made. They came out spongy and weirdly textured to me!
- Preheat the oven to 375°F. Line a small baking sheet with parchment paper.
- In a small bowl, combine the ground flaxseed and water. Stir vigorously and then set aside for 5 minutes, allowing it to thicken to a gel-like consistency.
- In a medium bowl, combine the almond meal, cocoa powder, coffee (if using), salt, and baking soda. Stir to combine.
- To the flaxseed gel, add the maple syrup, peanut butter, avocado oil, and vanilla. Whisk until thoroughly combined. Add this wet mixture to the almond meal mixture. Using a spatula, stir until the thick and slightly wet dough is combined and there are no dry spots.
- Add the chocolate chunks to the dough and fold them in until evenly distributed throughout.
- Transfer the cookie dough to the baking sheet and press it out into an even circle that is uniformly ½-inch thick. The overall circumference should be 5 inches or so. Press more chopped chocolate into the top of the cookie if you like.
- Bake the cookie until small cracks appear along the edges and top, and the colour of the cookie has lightened up a bit, about 10 minutes. Let the cookie cool completely (at least 30 minutes) on the baking sheet before enjoying.