Ingredients

The following ingredients have 18 Servings
  • 1 1/2 cups gluten-free flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup softened butter
  • 3/4 cup creamy peanut butter (single ingredient: peanuts)
  • 2 tbs milk
  • 1/2 cup maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tbs melted coconut oil
  • 1/2 cup chocolate chips

Instruction

  • Preheat the oven to 375 degrees.
  • In a small bowl, stir together the dry ingredients and set aside.
  • In the large bowl of a stand mixer, beat the butter and peanut butter until smooth. Add the milk, maple syrup, egg, and vanilla. Beat well to combine.
  • Add the dry ingredients to the wet ingredients and beat until incorporated.
  • Take a tablespoon of dough and roll it into a ball. Flatten the ball a little and place it on a cookie sheet. Continue with the remaining dough and bake for 8-9 minutes. Don’t let the cookies get brown or they will come out dry. Cool completely on a wire rack.
  • To make the chocolate swirl, melt the coconut oil and the chocolate chips. Drizzle over the cooled peanut butter cookies and let the chocolate set.