Healthier Peanut Butter Chocolate Chip Cookies

Cookies are my weakness. Peanut butter is my weakness. Chocolate is my weakness. So let’s just mix all those things together and pray I don’t eat the entire batch in one sitting. These cookies are gluten and refined sugar free and use coconut oil instead of butter. They are absolutely delicious and the cookie dough is also great if you need a little snack while baking these up. This recipe makes about 14 cookies but is easily doubled!

Ingredients:

• 1/2 cup room temperature coconut oil (not melted!!)

• 1 cup coconut sugar

• 2 tbsp maple syrup

• 1 cup creamy peanut butter (or other nut butter of choice!)

• 2 tsp vanilla extract

• 1 1/4 cup gluten-free flour blend (or regular flour)

• 1 tsp baking soda

• pinch of salt

• 2 tbsp nondairy milk

• 1 cup vegan chocolate chips

Directions:

1. Preheat oven to 350

2. In a large bowl, add your coconut oil, coconut sugar, and maple syrup. Mix well with either a hand mixer or a spatula until slightly lighter in color and smooth

3. Add in your nut butter and vanilla and mix again

4. Add in the flour, baking soda, salt, and milk

5. Gently mix until a dough has formed. Add in more milk if the dough is too stiff or dry

6. Fold in the chocolate chips

7. Form cookies with about 1/4 cup of dough, you will get about 14 cookies out of the batch

8. Bake for 12-15 minutes or until done to your liking! Should be golden brown and crisp on the outside. I like mine a little underdone but if you like them crispier, keep an eye on them :)