Crispy, full on chocolatey, with deep undertones of serious peanut butter, these super easy cookies taste full on gluten and dairy full! The secret is the peanut butter and egg. Together, they create a fluffy (and incredible) muffin texture. If you add cocoa, you get a perfect cookie consistency!
Yields: 12 cookies
Prep Time: 5-10 minutes
|1 cup||Creamy no stir peanut butter|
|4 tablespoons||Brown sugar or coconut palm sugar|
|1 teaspoon||Baking soda|
|¼ cup||Cocoa powder (I use natural)|
|36 each||Dairy free chocolate chips|
Step 1: Preheat the oven to 350 degrees. Prepare a cookie sheet by lining it with parchment.
Step 2: In a large bowl stir to combine the brown sugar and peanut butter.
Step 3: You may need to microwave it for a minute for easy stirring.
Step 4: Add the brown sugar, egg, baking soda, and salt. Mix to combine well.
Step 5: Add the cocoa powder. I like to get it stirred in a little and then knead it with my hands to get it fully combined.
Step 6: Either divide the dough into twelve parts or scoop cookies a little larger than a tablespoon onto the prepared cookie sheet. Flatten them a little and press in three chocolate chips, or however many you want, to the top of the cookies.
Step 7: Bake for 8-12 minutes, or until the cookies are firm. Remove from the oven, and let cool for ten minutes. Enjoy within a few days, or freeze.