’Tis the time of year for exchanging delicious home baked goods with friends and family!
Andrew and Chloe get in on the cookie making fun.
I love making sweets to give as gifts — though the ingredients I use today are vastly different from what I used to use.
Ten years ago, as a broke college student, I made fudge for everyone’s Christmas gift. The two main ingredients were butter and cane sugar, yikes!
Now the sweets I gift are made with wholesome, healthy ingredients, like these chocolate peanut butter cookies.
Gluten and cane sugar free, these cookies are packed with wholesome calories, and usable nutrients.
Side note, this recipe is my fourth attempt at making gluten free peanut butter cookies that stick together and have good texture.
The first attempt was crumbly, second was mushy, third wasn’t sweet enough, and fourth was perfection
1 cup Peanut Butter
½ cup coconut palm sugar
1 teaspoon vanilla extract
¾ cup blanched almond flour
1 teaspoon baking soda
1 cup dark chocolate chips (look for big ones)
Preheat the oven to 350 degrees F. Grease a baking sheet with coconut oil.
In a large mixing bowl combine the peanut butter, coconut palm sugar, vanilla, almond flour, baking soda and eggs. Mix until fully combined.
Roll the dough into small balls, place on the baking sheet a couple of inches apart. Press a chocolate chip into the top of each cookie.
Bake for 10-12 minutes. Remove from oven and allow to cool.
Melt the remaining dark chocolate in a double boiler. Dip each cooled cookie in the chocolate, then flip over to allow to cool. To cool faster, place in the fridge.