Peanut Butter Chocolate Chip Cookies
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 🙊
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:
Sift through your flours into a bowl.
Then add in your peanut butter, oil & maple syrup.
Roughly chop your chocolate bar (or can use chocolate chips). Add them into your batter. measure with your heart ❤️
Mix dough evenly & refrigerate for 30 mins.
Then, add in your flax egg & baking soda. Mix everything evenly.
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.
Bake at 350* for 6-7 mins. Peanut Butter is naturally more dry so be sure not to over-bake them.
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).
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