Chocolate Chip Peanut Butter Cookies
Delicious, decadent yet healthy, easy to make.
Equipment
- measuring cups, spoons, mixing bowl, oven
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
Instructions
- Pre-heat over to 350 degrees F.
- 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.
- Add coconut flour to the mixture, and mix thoroughly to incorporate.
- Carefull fold in chocolate chips.
- Scoop 1 tbsp of dough, and roll into a ball. Place on a baking sheet covered with parchment paper and flatten with a fork.
- Keep a distance of about 0.5 inch between cookies on a baking sheet.
- Bake cookies for about 15 minutes. Check after 10-12 min, make sure not to burn the bottom.
- Take cookies out of the oven, and let them cool for 10-15 min before eating. Enjoy!
- 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.