Easy to make, and gluten free-almost like eating school recess in cookie form. The combination of chocolate and peanut butter can't be beat. Sadly, you must wait until the cookies are completely cool before handling because they are extremely delicate when hot. While variations exist, this is the best version of a classic cookie combo. This recipe is inspired by Dani Spies from Clean and Delicious.
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