need a break? eat a cookie! 🍪 today’s snack list includes ✨SOFT BATCH PEANUT BUTTER COOKIES✨and i’m all about it! these almond flour peanut butter cookies are gluten free, dairy free, stuffed with dark chocolate chips, and drizzled with a little extra chocolate on top because why not?! not into chocolate, don’t have to add it. these are just as delicious as a traditional peanut butter cookie too!
i love a soft cookie! i’m never really into crunchy tbh, so these are right up my alley! 💯 they are perfectly soft with every bite 😋feeling crazy? throw a little chocolate or vanilla ice cream in between two and make yourself a little PB ice cream sandwich!
WHAT YOU NEED:
(makes about 15 cookies)
+ 1/2 cup creamy peanut butter
+ 1/2 cup coconut sugar
+ 1 egg
+ 1 tsp. vanilla
+ 1 cup almond flour
+ 1 tsp. baking powder
+ 1/2 cup dark chocolate chips (optional)
.
HOW TO:
Preheat oven to 350 degrees F and line a baking sheet with parchment paper. I always use a pizza stone for my cookies, but either works!
In a small bowl, mix together peanut butter, sugar, egg, and vanilla until smooth. Add in flour and baking soda and mix to form dough.
Using your hands, roll about 2 tbsp of dough into a ball. Using your thumb, make an indent in the center of the cookie. Stuff each cookie with about 5 chocolate chips (optional), and then roll together to cover hole and reform ball. Repeat until dough is gone.
Before placing in the oven, use a fork to indent the cookies and gently press down. Bake for 12 minutes. Let cookies completely cool before drizzling extra melted chocolate on top! To drizzle chocolate, melt remaining chocolate chips in the microwave at 20 second intervals. Use a spoon to gently drizzle on top of each. ENJOY!
