Ingredients

The following ingredients have 4 Servings
  • 1 ⅔ cup flour (gluten-free, 1-to-1 blend)
  • ½ cup coconut sugar
  • ¾  tsp.  baking soda
  • ¼  tsp. salt
  • 6  Tbsp.  butter  (softened, almost melted)
  • ¼  cup  peanut butter ( smooth*)
  • ¼  cup maple syrup
  • 1  egg (whisked, room temperature*)
  • 1 ½  tsp. vanilla
  • ¾  cup chocolate chips (dark, Paleo-approved)
  • ½  cup pecans (coarsely chopped)

Instruction

  • Preheat oven to 350 degrees.


  • In a large bowl combine flour, coconut sugar, baking soda, and salt. Whisk to combine.
  • In a second large bowl combine butter, peanut butter, maple syrup, egg, and vanilla. Mix by hand or with an electric mixer until just combined
  • Add in the dry ingredients and mix until batter is homogenous.
  • Add chocolate chips and pecans. Mix by hand until well incorporated.
  • Scoop out 1.5 tablespoons of dough and place onto a parchment paper-lined cookie sheet.*
  • Repeat with remaining cookie dough. Push each cookie dough ball down slightly with your hand to make them ~1 inch tall.
  • Optional: Place additional chocolate chips and pecans on the top.
  • Bake in preheated oven for 10-12 minutes or until the edges begin to brown.
  • Let cool for 10-15 minutes before serving and enjoy!