5 Ingredient Peanut Butter Chocolate Chip Cookies

Naturally gluten free and refined sugar free. Recipe is from the new "Love Real Food" cookbook by Kathryn Taylor.

5 Ingredient Peanut Butter Chocolate Chip Cookies
Adapted from pinchofyum.com
5 Ingredient Peanut Butter Chocolate Chip Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from pinchofyum.com

Ingredients

  • 2

    cups lightly packed coconut sugar

  • 2

    eggs

  • 1/2

    tsp vanilla extract

  • 1/4

    tsp salt

  • 1

    16 oz jar creamy peanut butter (1 1/4 cups)

  • 1

    cup chocolate chips

Directions

Preheat oven to 350. Line a large rimmed baking sheet with parchment paper. In medium bowl, combine the coconut sugar and eggs and whisk until smooth. Whisk in the vanilla and salt until blended. Add the peanut butter and whisk until the dough is smooth and the peanut butter has completely blended into the batter. Add the chocolate chips and stir until evenly incorporated. Chill the dough for 15 minutes before proceeding. Use 1 tbl cookie dough scoop to scoop heapings of dough onto baking sheets. Bake until cookies are golden at edges but still a little underdone in the center, 11-13 minutes. Let cookies rest on hot baking sheet for 2 minutes. Note: Kathryn's yield is 42 cookies, but mine were larger and yielded 25. Double cooking time. Kathryn's book says you can use 1.5 cups brown sugar in place of coconut sugar.

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