Did someone say peanut butter choc chip cookies recipe? Yesss! Pop the kettle on folks, because here it is!
These fudgy (not crunchy), utterly scrumptious peanut butter choc chip cookies are gluten free and packed with goodness. Make them (or else).
Now, my recommendation for peanut butter is always 100% peanuts – none of this added sugar and vegetable oils business, ok? These cookies are quite the protein hit, and whilst best enjoyed in moderation I hope they’re put on high rotation at your place!
Makes 12 cookies.
100g almond meal
100g coconut sugar
250g peanut butter (love crunchy for this recipe)
1 tsp pure vanilla extract
30g gluten free plain flour
1 tsp baking powder
80g dark chocolate chips
Set oven to 180*.
Line a baking tray with baking paper.
In a large bowl mix all ingredients together until a dough forms. Pop the mix in the fridge for about 10 mins – while the oven heats up.
Roll the dough into 12 balls, press down into tray. Bake for 10 mins.
Allow to cool.
Ps; these are fudgy (not crunchy) so I keep them in the fridge for extra chewiness.
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