Just 6 ingredients combine to give you some seriously peanut buttery, chocolate stuffed goodness in these grain free cookies. These cookies are dense and doughy, almost the texture of a Perfect Bar, so be prepared for something rich and decadent. They taste a lot like eating straight peanut butter cookie dough – SWOON!
Pro tip: make sure you have a cold glass of almond milk (or regular milk) handy, because it’s a match made in heaven with those two.
Also, these are maybe the best cookies frozen I’ve ever had. I’d say they’re even better than fresh out the oven. I keep mine in the freezer, then let it defrost for 5 minutes, and devour. It makes the peanut buttery taste even more insanely delicious.
The ingredients: peanut butter, coconut sugar, almond flour, vanilla extract, and Chino Valley Ranchers organic free range eggs, from hens fed only non- GMO grains and roaming on certified pesticide free fields.
Grain Free Peanut Butter Cookies
Ingredients
- 1 egg
- 3/4 cup coconut sugar
- 1 cup creamy salted peanut butter
- 1 tsp vanilla extract
- 1/4 cup almond flour
- 1/2 tsp baking soda
- 1/2 cup dark chocolate chips (optional)
Instructions
- Heat oven to 350 and line a baking sheet with parchment paper.
- In a mixing bowl, mix together egg and coconut sugar until well combined.
- Add peanut butter and vanilla extract, and stir well.
- Mix in almond flour and baking soda, and mix until well combined.
- Fold in dark chocolate chips.
- Roll into balls, flatten, and top with a few more chocolate chips.
- Bake 9-11 minutes until just golden. Let cool completely.