Grain-Free Peanut Butter Chocolate Chip Cookies!
These flourless cookies are super easy to throw together – a new age makeover for an old recipe that was begging for an update. It’s hard to resist chocolate, coconut and nuts rolled into one delicious cookie and therefore – I ate two.
Ingredients
1/4 tsp salt
1 large egg white
1 cup peanut butter ( I used 3/4 cup of Earth Balance natural peanut butter with flax and 1/4 cup of Earth Balance creamy coconut and peanut spread)
1/4 cup of crushed unsalted organic peanuts
1/4 cup melted coconut oil
1/4 cup ground flax seed
1/3 cup sucanat or cane sugar
1/4 cup organic brown sugar
1/2 cup semi-sweet chocolate chips
Instructions
{Preheat oven to 375 degrees}
- Beat salt and egg white with a whisk in a bowl until frothy.
- Add all of the other ingredients (except chocolate chips) and mix well.
- Add in chocolate chips last until combined.
- Using a small scoop, place 18 cookies onto a baking sheet.
- Press the back of a fork across the cookie to leave an imprint and to flatten the cookie, repeat in the other direction.
- Keep an eye on these in the oven because they cook quickly. Once they’re light brown remove them from the oven (about 8 minutes). Carefully remove them from the cookie sheet with a spatula and cool on a wire rack.
- Cookies are best once they reach room temp. Once cooled, they aren’t as easy to break apart and the flavor changes as well – it’s worth the wait.
- Approximately 13 carbs/ cookie.