Peanut Butter Chocolate Chip Cookies

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It's #NationalPeanutButterDay so I'm sharing these bomb small batch of cookies I made yesterday 😍 Super easy to make & actually made this batch vegan 🙌🏽 I halved an old recipe & it's a little tough to half an egg...🥴 So just used a flax egg instead & it worked perfectly 😎 These definitely won't last past the weekend...🤷🏽‍♀️ Considering we already ate 3 yesterday 🙊⁠

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Peanut Butter Chocolate Chip Cookies

🔪 Prep Time: 10 minutes

🍳Cook Time: 10 minutes

🕒Total Time: 20 minutes

🍴Serving Size: Makes 9 Cookies

Ingredients:

• 1/4 cup + 2 tbsp Almond Flour (@bobsredmill)

• 2 tbsp Coconut Flour (@bobsredmill)

• 1/2 cup Creamy Peanut Butter (@traderjoes)

• 2 tbsp Coconut Oil (@vitacoco)

• 1/4 cup Maple Syrup (@coombsmaple)

• Chocolate Chips (@enjoylifefoods)

• 1/2 tbsp flax seeds mixed with 1 tbsp water

• 1/2 tsp Baking Soda

Instructions:

1. Sift through your flours into a bowl.⁠

2. Then add in your peanut butter, oil & maple syrup.⁠

3. Roughly chop your chocolate bar (or can use chocolate chips). Add them into your batter. measure with your heart ❤️⁠

4. Mix dough evenly & refrigerate for 30 mins.⁠

5. Then, add in your flax egg & baking soda. Mix everything evenly.⁠

6. Use a cookie scooper to add your dough to a baking sheet. Should make about 9 cookies. Flatter down a little & top with some more chocolate chunks.⁠

7. Bake at 350* for 6-7 mins. Peanut Butter is naturally more dry so be sure not to over-bake them.⁠

8. I'd say let it cool before eating but we all know that's not going to happen 🤷🏽‍♀️⁠

Notes & Tips:

• Store in an airtight container in the fridge for up to a week (they won't be there for that long, no worries).

Click here for the Video Tutorial

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