Chewy Peanut Butter Cookies

Yields1 Serving

 1.50 cups Natural Creamy PB (I love Crazy Richards or TJs)
 2 Organic Eggs (Pasture Raised is best)
 ½ Stick of Grass Fed Butter or Vegan "Butter" (I use Earth Balance)
  cup Local Organic Honey
 1 tsp Pure Vanilla Extract
 1 cup Coconut Flour OR Almond Flour
 1 tsp Baking Soda
 Pinch of sea salt
 Dark Chocolate Chips (for dairy free I love Lily's & enjoy life foods)

1

Preheat Oven to 350 degrees and line a cookie sheet with parchment paper + grease with coconut oil spray. OR line with silicon sheet cover for baking.

2

Combine all wet ingredients in a stand mixer or mixing bowl.

3

Fold in dry ingredients and combine well.

4

Using an ice cream scooper, scoop dough in balls onto cookie sheet. The recipe makes about 16 cookies. Press down with your palm to flatten slightly.

5

Bake for 12-15 minutes! until they are golden on the edges! A little more if you want them more crunchy!

Ingredients

 1.50 cups Natural Creamy PB (I love Crazy Richards or TJs)
 2 Organic Eggs (Pasture Raised is best)
 ½ Stick of Grass Fed Butter or Vegan "Butter" (I use Earth Balance)
  cup Local Organic Honey
 1 tsp Pure Vanilla Extract
 1 cup Coconut Flour OR Almond Flour
 1 tsp Baking Soda
 Pinch of sea salt
 Dark Chocolate Chips (for dairy free I love Lily's & enjoy life foods)

Directions

1

Preheat Oven to 350 degrees and line a cookie sheet with parchment paper + grease with coconut oil spray. OR line with silicon sheet cover for baking.

2

Combine all wet ingredients in a stand mixer or mixing bowl.

3

Fold in dry ingredients and combine well.

4

Using an ice cream scooper, scoop dough in balls onto cookie sheet. The recipe makes about 16 cookies. Press down with your palm to flatten slightly.

5

Bake for 12-15 minutes! until they are golden on the edges! A little more if you want them more crunchy!

Chewy Peanut Butter Cookies

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