TK’s Favorite Paleo Peanut Butter Chocolate Chip Cookies
1 cup Almond Flour
1/4 cup Coconut Flour
1 teaspoon Baking Soda
1/4 teaspoon Salt
6 tablespoons Coconut Oil (room temperature
6 tablespoons Natural Peanut Butter
3/4 cup Coconut Sugar
1 1/2 teaspoons Vanilla Extract
1 large Egg (room temperature)
1 1/4 cups Chocolate Chips
Step 1: In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda, and salt. And set aside.
Step 2: In a large mixing bowl beat together room temperature coconut oil, peanut butter, and sugar until well combined, about 1 minute. If you use cold coconut oil it may not come together easily. If that’s the case, use your hands to combine it and then mix another 20 seconds.
Step 3: Add in vanilla extract and the egg until fully incorporated then begin adding the flour mixer until well combined. Then stir in the chocolate chips.
Step 4: Giving the dough a few minute to rest, preheat your oven to 350 degrees fahrenheit and line a baking sheet with parchment paper or tin foil.
Step 5: Roll the dough into 8 balls. Place 4 inches apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
Step 6: Bake for 11-14 minutes until the surface of the center of the cookies is no longer appears wet. They’ll be very soft but will continue to cook as you let them cool on the baking sheet.
Step 8: Enjoy! Store in an airtight container for us to 3 days.