Guilt-Free Soft Baked PB Choco Chip Cookies

PREP: 10 MINUTES

COOK: 9 MINUTES

TOTAL: 19 MINUTES

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

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)

Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Set aside.
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.
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.
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.
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.
Cookies keep well in an airtight container at room temperature for 4-5 days.

Yield: About 16 cookies, Serving Size: 1 cookie