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
Fat 14 grams
Carbohydrates 23 grams
Fiber 3 grams
Sugar 19 grams
Protein 7 grams