Peanut Butter Chocolate Cookie Recipe


1/2 pound (or 8 ounces) all-natural peanut butter (no salt or sugar added) at room temperature (I used Organic no salt Creamy Valencia Peanut Butter)

1/2 cup sugar in the raw (great for texture)

1/4 cup of coconut sugar

1 pastured raised egg

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon kosher salt

5-ounce package of chocolate chips (I used half of a 10-ounce package of Enjoy Life Mega Chunks)

1 1/2 tablespoons of Dutch processed cacao


Preheat your oven to 350 degrees Fahrenheit.

Step 1: Stir your peanut butter well because it might have separated.

Step 2:  In a mixing bowl add your peanut butter, sugars, egg, vanilla, baking soda, salt, and cacao

Step 3: Use a fork to mix all the ingredients well until everything is well incorporated.

Step 4: Add in your chocolate chips and stir with a spoon

Step 5: Using a tablespoon measure get 2 tablespoons of the cookie batter, form them into a disc, and place them on a cookie sheet lined with parchment paper (work in batches or use multiple cookie sheets to give them enough room)

Step 6: Place your cookies in the oven once it is hot and bake them for 12 minutes.

Step 7: Let them cool completely because they will be extremely delicate when they're hot.

Step 8: Enjoy

Inspired by Dani Spies

Servings: Approximately 12 cookies

Calories 233

Fat 14 grams

Carbohydrates 23 grams

Fiber 3 grams

Sugar 19 grams

Protein 7 grams