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If you think peanut butter and chocolate is the absolute best combination, these Double Chocolate Peanut Butter Swirl Cookies are perfect for your little taste buds. These cookies are soft and have bites of peanut butter swirled throughout, with extra chunks of chocolate because, why not? They also stay just as soft when frozen and thawed. So they’re great to make ahead of time and freeze for later to always have a treat on hand! There’s three batches of these babies in my freezer at this second, after testing them a few times, and I’m not complaining. 🙂
These cookies are: Low FODMAP, Grain Free, Gluten Free, Dairy Free and Refined Sugar Free
About the Ingredients, Part 1: The Mix-Ins
Coconut Oil – Unrefined/Virgin coconut oil will give finished products a coconut flavor, so I opt for refined coconut oil for this cookie.
Paleo Semi-Sweet Chocolate Chips – If you are strictly Paleo, opt for Paleo chocolate chips such as the Paleo Chocolate Chunks from Thrive Market, or Hu’s Dark Chocolate Gems. If you’re okay with some refined sugar, these dairy free morsels by Enjoy Life work great.
Natural Peanut Butter – As we are sweetening our peanut butter, opt for an option without any other added ingredients except for sea salt (and perhaps oil).
Maple Syrup – A little bit of maple syrup is all we need to lightly sweeten and soften our peanut butter.
Vanilla Extract – Pure extract is added to the peanut butter and the chocolate cookie dough for a boost of flavor.
Part 2: The Dry
Almond Flour – The low carb base of these cookies. I typically use Bob Red Mill’s which I get from my local grocery. Or Anthony’s Goods, which I order off of Amazon.
Tapioca Flour – As a finer flour, tapioca helps to lighten the base of the cookies, and also acts as a binding element.
Unsweetened Cacao Powder – A good 1/2 cup serving of cacao powder makes the cookie base chocolatey and rich.
Baking Soda & Cream of Tartar – Helps makes these cookies rise.
Part 3: The Wet
Maple Sugar – I love using maple sugar in my baking since coconut sugar is high FODMAP at larger servings. Maple sugar can definitely be expensive, so feel free to sub this out with coconut sugar if your tummy can handle it. Or if you’re eating refined sugar, you can sub this out for 1/2 cup white sugar and 1/2 cup brown sugar.
Large Egg – The binding element to these cookies, adding an egg also helps with rise and softness.
Unsulphured Molasses – Adding a little bit of molasses is the key to making these cookies extra soft. You can use regular unsulphured molasses, or Blackstrap molasses. If you use the latter, the molasses flavor will be more noticeable, but still delicious! Without molasses, the cookies will be more biscuit-like.
Part 4: Additional, for Topping
Semi-Sweet Chocolate– I’d say this is optional, but is it really optional? Can’t have a double chocolate cookie without extra chocolate!
Flaky Sea Salt – Make these cookies extra special with a little bit of flaky sea salt on top after baking.
Do you want peanut butter STUFFED cookies instead of peanut butter SWIRL cookies?
I took a poll on Instagram and there were some of you that preferred peanut butter-stuffed cookies instead! That’s still totally possible with this recipe. See the notes below the recipe to for the how-to.
If you make these Double Chocolate Peanut Butter Swirl Cookies, drop me a comment or tag me on Instagram @thefodmapfactor! I love it when you guys make my creations and I’d love to to know if you enjoy them as much as I do! And if you think they’re extra special, drop a comment or leave a review as that really does help me and my little blog!
Feeling something a little different from these? Try my Lemon Cardamom Gingerbread Cookies, or my Egg-Free Banana Nut Mini Muffins.
Chocolate Peanut Butter Swirl Cookies – Low FODMAP, Grain Free, Dairy Free, Refined Sugar Free
Ingredients
Melt Together
- 6 tablespoons refined coconut oil
- 3 ounces Paleo semi-sweet chocolate (about 1/2 cup)
Mix Together
- 1/2 cup natural peanut butter
- 2 tablespoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
Dry Ingredients
- 2 cups fine, blanched almond flour
- 1/4 cup tapioca flour
- 1/2 cup cacao powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 2/3 cups maple sugar
- 1 large egg
- 1 tablespoon unsulphured molasses
- 1 teaspoon pure vanilla extract
For Topping
- 1/3 cup semi-sweet chocolate morsels
- flaky sea salt optional
Instructions
Prepare the Dough
- Preheat oven to 350°F. Prepare baking sheet with parchment paper and keep another sheet of parchment paper handy.
- In a small saucepan over medium-low heat, melt coconut oil and semi-sweet chocolate. Stir frequently until mixture is smooth. Transfer to a large bowl and set aside to cool.
- In the now-empty saucepan (no need for heat), mix together peanut butter, maple syrup & 1/2 teaspoon of vanilla extract. Once mixed, put 12, 2 teaspoon dollops on parchment paper. Use a rubber spatula to flatten them into 1-1.5" wide pieces. Be gentle as they may stick to the spatula. Set aside.
- In a medium bowl, add dry ingredients (almond flour, tapioca flour, cacao powder, baking soda and salt). Mix thoroughly.
- Give the large bowl with cooled coconut oil + chocolate a stir. Add in maple sugar, egg, molasses and 1 teaspoon of vanilla extract. Whisk until well incorporated and smooth.
- Add in dry ingredients into chocolate mixture and stir until well combined. Dough will be very soft but moldable.
Assemble the Cookies
- Using a cookie scoop, spoon or rubber spatula, separate dough into 12 equal parts to assemble cookies. Roll each cookie dough portion into a ball and flatten it so that it is about 1 inch wider than the peanut butter dollops.
- Use rubber spatula to lift peanut butter and place onto cookie dough. Slightly fold cookie dough edges over the sides of the peanut butter, with the middle portions of the peanut butter still showing.
- Use a fork and scrape the peanut butter and chocolate dough into each other to swirl the two layers together. Feel free to take a bit of the chocolate dough from the underside and place on top in the middle to help achieve the look you want.
- Place cookie on the baking sheet with parchment paper about 1 inch apart, and place semi-sweet chocolate into the top layer of the cookie.
- Bake cookies for 12 minutes. Cookies will be soft and will set while cooling. Allow to cool for 10+ minutes.
Notes
- If you prefer, you can have peanut butter-stuffed cookies instead of peanut butter-swirled cookies. Instead of folding the cookie dough over only the edges of the peanut butter, split cookie dough portion in half and flatten both sides to be slightly wider than the peanut butter. Sandwich the peanut butter in between the two pieces, sealing the edges so that no peanut butter is showing.