Peanut Butter Chocolate Chip Cookies

Warning!  Yes, these taste as good as they look.  I am always amazed how an entire batch of cookies can only have a couple of tablespoons of flour.  When working with coconut flour you will find it is very absorbent and pairing that with a nut butter you have baking magic! I am so thankful for the cooking geniuses who have discovered this long before me. Hope you enjoy these little treasures.


Ingredients:

• 1/4 cup palm shortening, ghee, or grass fed butter (I used palm shortening here)
• 1/4 cup unsweetened nutbutter (almond, cashew, peanut or sunbutter)
• 1 egg
• 2 tbs raw honey
• 2 tbs coconut palm sugar
• 2 tsp vanilla extract
• 3/4 tsp lemon juice
• 2 tbs plus 2 tsp coconut flour
• 1/4 tsp baking soda
• 1/4 cup dark chocolate pieces (optional)
• 1/4 cup dairy free-refined sugar free chocolate chips

(If you use peanut butter in this recipe, omit the lemon juice and increase the baking soda to 3/4 tsp)

Instructions:

1. Preheat oven to 350 degrees F.
2. Cream together shortening, nut butter, and the egg for one minute on medium-high.
3. Add the honey, palm sugar, vanilla and lemon juice. Mix again until combined.
4. Add the coconut flour and baking soda. Mix again for 30 seconds.  Let the dough sit for 5 minutes to allow the coconut flour to soak up some of the moisture.
5. Scrape down the sides and mix again for 30 seconds until fully incorporated.
6. Stir in the chocolate by hand.
7. Bake for 10-12 minutes.

http://againstallgrain.com/2012/07/08/peanut-butter-chocolate-chip-cookies-nut-free/