I am a huge sucker for an amazingly gooey cookie. You know, the ones where the edges and outside is slightly crispy but the inside is perfectly chewy and melty. So while I was at home with the last of my previous batch of cookies (or maybe it was cake) eaten, I knew I had to make more..
Plus, just ask Greg, I always have to have some delicious dessert on hand to satisfy my huge sweet tooth.
**cue the epic creation of these Chewy peanut butter chocolate chip cookies!**
Chewy Peanut Butter Chocolate Chip Cookies
(Gluten Free, Refined Sugar Free, + Easily Made Vegan)
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
Ingredients:
- 1/2 cup peanut butter
- 1/2 cup tahini
- 1/4 cup monkfruit sweetener (I use Lakanto)
- 2 tablespoons maple syrup
- 1 egg (use flax egg for vegan option - see notes below)
- 1/4 cup almond milk
- 1 cup almond flour*
- 1 scoop collagen peptides (I use Vital Proteins)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup dark chocolate chips
- sea salt, for topping
Directions:
Preheat oven to 350 and line a baking sheet with parchment paper. In a large bowl, mix together wet ingredients until well combined. In a separate bowl, whisk together dry ingredients, except for chocolate chips. Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips. Scoop dough onto cookie sheet. Bake for about 12 minutes or until edges are golden brown. Remove from oven, sprinkle sea salt on top, and let cool for a few minutes on baking sheets.
* for the almond flour, use the spoon and sweep method so that it is measured out correctly. This is where you spoon the flour into your measuring cup and sweep the excess from the top, instead of placing the measuring cup in the flour bag and shoveling it out.
** for flax egg, combine 1 tbsp ground flax seed with 3 tbsp warm water. set aside for a few minutes so it gelatinizes.
Try not to eat them all at once! But it’s totally fine if you do. I do it all the time.
Enjoy!!
Xx, Alyssa
