Peanut Butter Chocolate Chip Cookies

Ingredients

½ cup peanut butter

2 tablespoons coconut oil, melted

1 egg, at room temperature

1 teaspoon vanilla extract

1/3 cup coconut sugar (can sub cane sugar)

4 tablespoons oat flour

1/3 cup packed blanched almond flour

¼ teaspoon salt

½ teaspoon baking soda

2oz dark chocolate bar, coarsely chopped

Method

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

2. In a large bowl, cream together peanut butter, melted coconut oil, coconut sugar, egg and vanilla extract. Mix until well combined.

3. Add in the almond flour, oat flour, baking soda and salt; mix with a wooden spoon until well combined. Fold in the chocolate chunks.

4. Scoop out 12 balls onto the prepared baking sheet and bake for 10-12 minutes. As soon as cookies come out of the oven, sprinkle them with a little sea salt. Allow cookies to cool on the baking sheet for 5 minutes before removing them.

** Store in fridge after 2 days*

Calories Per Cookie - Serves 12

Cals - 172

Fat - 12.9g

Carbs - 12.3g

Protein - 4.7g

Recipe Notes

  • you can make these grain free by swapping out the oat flour for coconut flour.

  • coconut sugar can make baked goods taste a little on the “burnt” side so if you don’t like that, just swap it out for cane sugar

Sweets, SnacksSamantha Stojkovich