FLOURLESS DOUBLE CHOCOLATE COOKIES
9/11/2017, 11 a.m.
Servings: 12 / Total Time
• 1 cup creamy peanut butter
• 2/3 cup coconut sugar
• 1/2 teaspoon vanilla extract
• 4 tablespoons unsweetened cocoa powder
• Pinch of salt omit if your peanut butter is salted
• 1 teaspoon baking soda
• 1 large egg
• 1/2 cup dark chocolate chips plus extra for topping
Preheat the oven to 350 degrees F.
In a medium sized bowl, beat together the peanut butter, coconut sugar, and vanilla extract.
(Do not heat up the peanut butter at all)
In a separate bowl, combine the cocoa powder, salt, and baking soda.
Stir together and then beat in with the other ingredients.
Beat in the egg until just combined and then stir in the chocolate chips.
Form balls of dough and press 3 to 4 chocolate chips into the top if desired. Press the cookies down so they aren't puffed up.
Bake for 6-8 minutes (Mine took exactly 6 minutes, but my oven runs a bit hotter). Watch them carefully because they go from perfectly baked to burned quickly especially with the coconut sugar.
These cookies are crumbly while they are hot. Let them cool completely (or enjoy some deliciously hot, but crumbly cookies right out of the oven)