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Chocolate Chip Peanut Butter Cookies-Best Mother's Day Gift
Larysa Voloshyna

Chocolate Chip Peanut Butter Cookies

Delicious, decadent yet healthy, easy to make. 
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup creamy peanut butter non-runny, all-natural, made with 100% dry, roasted peanuts
  • 1/4 cup crunchy peanut butter all-natural, made with 100% dry, roasted peanuts
  • 1/2 cup coconut flour
  • 1/4 cup 100% pure maple syrup
  • 3 tbsp luke-warm water for soaking
  • 1 tbsp ground flax seeds
  • 2 tbsp oat bran
  • 3 tbsp unsweetened chocolate chips organic preferred
  • 1 tsp pure vanilla extract

Equipment

  • measuring cups, spoons, mixing bowl, oven

Method
 

  1. Pre-heat over to 350 degrees F.
  2. In a large mixing bowl, combine creamy and crunchy peanut butters, maple syrup, pure vanilla extract, pre-soaked ground flax seeds and oat bran. Mix well.
  3. Add coconut flour to the mixture, and mix thoroughly to incorporate.
  4. Carefull fold in chocolate chips.
  5. Scoop 1 tbsp of dough, and roll into a ball. Place on a baking sheet covered with parchment paper and flatten with a fork.
  6. Keep a distance of about 0.5 inch between cookies on a baking sheet.
  7. Bake cookies for about 15 minutes. Check after 10-12 min, make sure not to burn the bottom.
  8. Take cookies out of the oven, and let them cool for 10-15 min before eating. Enjoy!
  9. These cookies can be kept at room temperature for up to 5 days (if they last that long :))

Notes

  • You can use non-runny seed butter as a substitute for peanut butter.
  • Keep peanut butter or seed butter in the fridge prior to making the recipe. This will help the dough to stick better.
  • You can use a regular egg instead of a 'flax egg' if you prefer.