This recipe is gluten-free. It is also sweet but not overly so. If you want a little bit sweeter cookie, feel free to add another tablespoon of sugar to the dough or sprinkle it over the top of the cookie before baking.
|(Cookie dough before baking)|
CHUNKY PEANUT BUTTER CHOCOLATE CHIP COOKIE
1/2 cup chunky peanut butter (I used Skippy Natural Super Chunk)
1 tablespoon cocoa powder (I used Nativas Natural Raw Cacao Powder)
2 tablespoons honey
3 tablespoons granulated sugar (add 1 T. more, if you like a sweeter cookie)
3 tablespoons coconut flour
1/2 teaspoon baking soda
Scant 1/4 teaspoon xanthan gum (optional, helps texture in gluten-free baking)
1/3 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Dump all ingredients except the chocolate chips into a medium bowl and mix by hand with a wooden spoon until well combined. Stir in chocolate chips.
Plop the dough onto the center of the parchment paper lined baking sheet. Using a spatula, shape cookie dough into approximately a 10-inch circle on the parchment paper lined baking sheet, flattening to about 1/4-inch. Lightly score into 8 wedges with flat edge of knife. Bake for 11 minutes. Cool 10 minutes before cutting along score lines. Enjoy!