“Oooohh are those COOKIES on your blog?!”
What can I say? I got bored while waiting for the beef shanks to braise one night, so I set out to find a healthy-ish dessert.
In these situations, when I want something sweet but I don't know what I want, I go straight to ElanasPantry.com. Her recipes are gluten-free, use all real food ingredients, and the recipes always turn out great.
These cookies are really good, and easy to whip up in just a few minutes. The cookie dough ALONE is worth making and eating, even if they never make it to the oven.
These still have sugar in them from the maple syrup and the chocolate chips, but they do not contain any refined sugar or grain-based flours.
These Flourless Peanut Butter Chocolate Chip Cookies will definitely be in my little dessert arsenal from now on! Try them and let me know what you think!
Flourless Peanut Butter Chocolate Chip Cookies
Adapted from Elana’s Pantry.
1 c. Almond Flour
1/2 tsp. Sea salt
1/4 tsp. Baking soda
1/2 c. Natural Peanut Butter
1/4 c. Maple Syrup
2 Tbs. butter, softened
1 tsp. Vanilla extract
1/4 c. dark chocolate chips (or none, or more, depending on what kind of mood you’re in;)
1. Preheat oven to 350 degrees.
2. Combine almond flour, sea salt, and baking soda. In a separate bowl, combine peanut butter, maple syrup, butter and vanilla with a handheld electric mixer.
3. Add the dry ingredients to the wet and blend with handheld mixer. Fold in chocolate chips.
4. Using a tablespoon, scoop dough out of bowl and then roll into a ball in the palms of your hands. Place onto baking sheet.
Optional: Using a small fork, gently press the tines of the fork into the dough horizontally, then turn the fork and press down to make the traditional peanut butter cookie criss-cross pattern on top. :)
5. Bake for 6-12 minutes or until they are lightly browned on the edges. (Mine took about 10 minutes.) Let cool on cookie sheet.