Peanut butter chocolate chip cookies!
I mean....what else do we have to do but BAKE! And if you're gonna bake, why not make it EASY AND HEALTHY? These little gems are sugar free AND dairy free!! Not even kidding and they are SOOOO yummy!! Try it!
1/2 cup smooth peanut butter fresh, no added sugar, no added oil
1/4 cup maple syrup or brown rice syrup for low fructose, low sugar or monk fruit syrup for keto
1/2 cup almond flour
1/4 cup coconut flour
Optional: 1/3 cup vegan dark chocolate chips 1/4 teaspoon sea salt
Instructions In a medium mixing bowl, stir in fresh peanut butter with maple syrup until creamy and consistent. Stir in almond flour and coconut flour. Use a spoon at first, then knead the dough with your hands to form a cookie dough ball. Divide ball into 12 small cookies balls and place each balls onto the prepared cookie sheet, leaving 1 thumb space between each balls. The cookies don't expand while baking. Preheat oven to 180C (350F). Line a cookie sheet with parchment paper. Set aside. Use a fork to gently press each cookie balls into a thick disk. I recommend pressing, two times, forming a cross on top of each cookie. Don't press too hard or the cookies crumble on the sides. If so, use your hands to smooth sides. Bake for 12-15 minutes or until the top and sides of the cookies are golden brown. Slide a spatula under each cookie to transfer them onto a cooling rack. Cool for 1 hour before eating. The cookies are slightly soft when out of the oven and get hard and crunchy after they cool down.