Peanut Butter & Chocolate Cookies
Ingredients
- 1/2 cup peanut butter can replace with almond butter
- 2 tbsp coconut oil
- 1/2 cup coconut sugar
- 2 large eggs
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1/2 cup coconut flour
- 1/2 cup chopped dark chocolate or chocolate chips
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.
- Place the peanut butter, coconut oil, and coconut sugar in the bowl of a food processor fitted with a steel blade. Process untiil smooth. Add the eggs and vanilla and process again until evenly combined.
- Sprinkle the baking soda, cinnamon and salt over the top. Sprinkle in the coconut flour. Process again until the mixture forms a smooth dough, stopping to scrape down the ball once or twice as needed. Using a spoon or spatula, gently fold in the chocolate chips.
- With a small cookie scoop or spoon, portion the dough by heaping tablespoons onto the prepared cookie sheet. With your fingers, lightly flatten the dough, as it will not spread during baking. The mixture will be very sticky, moistening fingertips with a little water helps.
- Bake for 7 minutes or until the cookies turn barely golden brown at the edges and feel lightly dry. They will be very soft. Let cool on the baking sheet for 3 minutes and then transfer the cookies to a wire rack to finish cooling. Repeat with the remaining dough.
Notes
- Dough can be prepared through Step 3 and stored, covered, in the refrigerator for 24 hours or frozen for up to 3 months. Let stand at room temperature until soft enough to scoop and then bake as directed. (if frozen, thaw overnight in the refrigerator first). Store leftover baked cookies in the refrigerator for up to 1 week.
Thanks for reading,
Alysia
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