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Chocolate Peanutty Cookies

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  • Author: Sarah Criddle
  • Cook Time: 10
  • Total Time: 10 minutes
  • Yield: 19 1x


Chocolate Peanutty Fudge like cookies that are sugar free but you couldn’t tell!


  • 1/2 cup melted coconut oil (use the kind that hardens when cold. I like the Trader Joe’s Brand.)
  • 1 cup of THM Gentle Sweet (if you do not have this kind use 1 1/3 cup of xylitol or swerve or 1/2 cup of THM Super Sweet.)
  • 1/2 cup of cocoa powder scooped and shaken not packed (I used Hershey’s Brand)
  • 1 cup of fine almond flour scooped and shaken not packed (not meal)
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 tsp Blackstrap Molasses
  • 1 tbsp. of warm water
  • a pinch of salt
  • 2 eggs room temperature
  • 1/2 cup of chopped dry roasted peanuts
  • If you want to roll your cookies in peanuts like I did in half of mine use 1/2 cup more chopped peanuts.
  • Simple replace the almond flour with 3/4 cup of scooped and shaken not packed THM Baking Blend


  1. Preheat oven for 375 degrees.
  2. Line baking sheet with parchment paper.
  3. In a big bowl mix the coconut oil and sweetener together.
  4. Add in the cocoa powder, almond or thm baking blend, baking soda, vanilla, molasses, water and salt.
  5. Mix well.
  6. Add in the room temp eggs.
  7. Add in the peanuts.
  8. Take a 1 1/2 tbsp. scoop and scoop up batter.
  9. If you want, you can roll the extra chopped peanuts before placing 2″ apart on the baking sheet.
  10. Bake for 9/10 minutes.
  11. Allow to cool completely.
  12. Once cooled place in an air tight container and place in the fridge.
  13. The coconut oil in the recipe makes the cookie soft when room temperature.
  14. Storing the cookies in the fridge really enhances the cookies so much!
  15. Enjoy!!


  • ***Just a note on the measurements. I do not pack my flours. I always scoop and shake off the excess. So just remember to scoop and shake.