Ingredients

The following ingredients have 4 Servings
  • 1/3 cup natural peanut butter
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 2 tbsp melted or liquid coconut oil
  • 1 egg
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/8 tsp sea salt
  • 1 cup quinoa flour
  • 1/2 cup dark chocolate chips

Instruction

  • Heat the oven to 350, line a large cookie sheet with parchment paper, and set it aside.
  • In a large mixing bowl stir together the peanut butter, maple syrup, coconut sugar, coconut oil, egg, and vanilla until well combined and the sugar has dissolved. Set aside.
  • In another medium mixing bowl whisk together the baking soda, baking powder, sea salt, and quinoa flour.
  • Bit by bit, tip the flour mixture into the peanut butter mixture, stirring to combine. Lastly, fold in the chocolate chips.
  • Scoop heaping tablespoons of dough onto the parchment-lined sheet and flatten them into cookie shape - they won't spread out much while baking. You should have five rows of three across - fifteen cookies.
  • Pop into the heated oven and bake for 10 minutes, rotating the cookie sheet halfway through.
  • Remove the sheet from the oven and let the cookies cool on the pan for 5-10 minutes.
  • Store in a sealed bag or covered container at room temperature for 3-5 days.