Gluten-Free Buckeye Cookies Recipe
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6 cookies
  • ½ cup almond flour
  • ½ cup cacao powder (or cocoa powder)
  • 1 tsp baking powder
  • pinch of salt
  • 2 tbsp coconut oil, melted
  • 2 tbsp almond milk
  • 1 tsp vanilla extract
  • ¼ cup maple syrup
  • 1 egg
  • ¼ cup chocolate chips/chunks
  • ⅓ cup creamy peanut butter
  • flakey sea salt, to taste
  1. Line baking sheet with parchment paper.
  2. In large mixing bowl, combine almond flour, cacao powder, baking powder and salt. Stir to combine.
  3. Add in coconut oil, almond milk, vanilla, maple syrup and egg. Stir until everything is fully combined. Stir in the chocolate chips.
  4. Using a cookie (or ice cream) scoop, scoop dough onto parchment lined baking sheet at least 1 inch apart. Place tray in fridge for at least 30 minutes.
  5. Preheat oven to 350F. Bake cookies for 15 minutes. Immediately put a dollop of peanut butter in the center of each cookie and top with flakey sea salt. Let cool 3 minutes, serve and enjoy!
baking sheet
parchment paper
measuring cup
mixing bowl
rubber spatula
cookie (or ice cream) scoop
Recipe by Public Lives, Secret Recipes at