Cookie Recipe

I've been asked about the recipe for the big chunky peanut butter chocolate chip cookie I made on Pi Day.  Here it is!

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)

This recipe makes one 10-inch cookie.  Alternatively, you could just spoon the dough out the way you usually do for cookies, in which case it makes about a dozen.  If you do that, you may want to lightly press down the top of each cookie before baking using the flat bottom of a glass.  

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 egg
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!