Guilt-Free Soft Baked PB Choco Chip Cookies

These bendy melt-in-your-mouth gems are an incredible gluten-free, dairy-free, and low-carb alternative to traditional chocolate chip cookies.

Ingredients

• 2 tablespoons solid coconut oil

• 3 tablespoons pure maple syrup

• 1 large egg

• 1 teaspoon pure vanilla extract

• 2 cups Bob’s Red Mill almond flour or almond meal

• 1/2 teaspoon baking soda

• 1/2 cup peanut butter and mini dark chocolate chips + more for topping if desired (I use Sunspire Chocolate)

Instructions

1. Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Set aside.

2. Add the coconut oil and the pure maple syrup to a large bowl. If the oil is very hard, microwave for a few seconds until soft but not melted. Stir briskly with a whisk until the syrup and oil are mixed together – this may take a minute or two. Add the egg and vanilla and whisk together until combined.

3. In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in 1/2 cup chocolate chips.

4. Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired.

5. Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.

6. Cookies keep well in an airtight container at room temperature for 4-5 days.

Nutrition Information

Yield: About 16 cookies, Serving Size: 1 cookie

Amount Per Serving:

• Calories: 74 Calories

• Total Fat: 5g

• Saturated Fat: 2g

• Cholesterol: 12mg

• Sodium: 81mg

• Carbohydrates: 8g

• Sugar: 7g

• Protein: 1g