Gluten-Free, Nut Butter, Chocolate Chip Cookies
Servings: 36
Preparation Time: 20 minutes
Ingredients:
- 1/2 cup butter or palm shortening
- 1 cup peanut butter
- 1/2 cup whole cane sugar
- 1/3 cup raw honey
- 1 teaspoon vanilla extract
- 1 egg, (large)
- 2 teaspoons baking powder
- 1 cup almond flour*
- 1/3 cup coconut flour
- 2/3 cup arrowroot starch
- 1 teaspoon salt
- 1 cup cacao nibs or chocolate chips
Directions:
In a mixing bowl, cream together butter or shortening, peanut butter, sugar, and honey until smooth. Add in vanilla and eggs and beat well.
Slowly add in baking powder, almond flour, coconut flour, arrowroot starch, and salt until just blended. Fold in cacao nibs or chocolate chips.
Using a cookie scoop, scoop dough onto baking sheets lined with parchment paper or a liner. You may add texture and flatten the cookies a little before baking by gently pressing a fork across the tops of the cookies.
Note: if using cacao nibs instead of chocolate chips, the nibs will be hidden in the cookies and not as evident as chocolate chips would be (as pictured above).
Bake at 375 degrees F for about 12–15 minutes.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
Courtney from Weir, KS, won $50 for this recipe and photo! Submit your coconut recipes and photos here!
