Ingredients:

  • 115g unsalted butter, softened
  • 100g brown sugar, packed
  • 50g granulated sugar
  • 125g creamy peanut butter
  • 1 large egg, room temperature
  • 5ml vanilla extract
  • 125g almond flour
  • 3g baking soda
  • 1.5g salt
  • 170g dark chocolate chips
  • 5ml coconut oil

Instructions:

  1. Cream together the softened butter, brown sugar, and granulated sugar on medium speed until the mixture looks fluffy and pale.
  2. Beat in the peanut butter and vanilla extract until fully incorporated, then add the egg and mix until the batter is smooth.
  3. Gently fold in the flour, baking soda, and salt until no streaks of flour remain; do not overmix.
  4. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto a parchment-lined sheet, spacing 2 inches apart, and bake for 8-10 minutes until edges are set.
  5. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack until completely cold to the touch.
  6. Place dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until velvety and glossy.
  7. Dip half of each cooled cookie into the chocolate, lifting to let excess drip off. Place on parchment paper to set.