So I adapted this recipe from your traditional peanut butter cookie recipe, it tastes almost identical and it’s been tested on children (generally my toughest critics!) I more or less swapped out unhealthy processed ingredients for nutrient rich healthy ones, so now even though they taste like a treat they still work as a healthy snack.
- 1 cup coconut oil- room temperature
- 1 cup coconut sugar ( I use coconut sugar because it doesn’t spike your blood sugar levels as much as other natural sweeteners i.e. honey, maple syrup or agave, also it has a texture similar to brown sugar so it’s texture works well in a cookie recipe.)
- 3/4 cup chocolate chips (If you can buy organic and/or with the highest percentage of cocoa)
- 2 large eggs, room temperature preferred (or if vegan use chia eggs)
- 2 teaspoons vanilla extract
- 1 cup natural peanut butter- no added sugar!
- 1.5 cups oat flour- just take regular rolled outs and blend them into a fine powder
- 1.5 cups gluten free baking flour- I use Cloud 9, but really any reputable natural brand of your choice is good
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
1. Mix your oil and sugar until creamy and totally incorporated, then slowly add your eggs and vanilla.
2. Mix your dry ingredients in a separate bowl and slowly incorporate into your wet.
3. Let batter chill for a couple hours.
4. Roll into small balls (recipes makes roughly 24 small cookies) and press with a fork, place on a baking sheet and bake for 11 mins or until the edges are golden brown. ENJOY!!