I have a wide variety of peanut butter cookie recipes that are all good but I don’t mind recreating them for different tastes and textures. This cookie might be our favorite. It is just slightly crunchy on the outside yet so soft on the inside. They are easy to make and keep well also. Sometimes you can get results that are very crumbly but these hold together well. Makes 36 cookies
1/2 cup butter, palm shortening or other alternative
1 cup peanut butter (almond butter works well also)
1/2 cup coconut sugar (or brown sugar)
1/3 cup honey
1 tsp vanilla
1 large egg (or egg substitute – Neat Egg works great)
2 tsp baking powder
2 cups gluten-free flour blend (or Paleo)
1 tsp salt
1 cup chocolate chips
- In a mixing bowl, cream together butter or shortening, peanut butter, sugar and honey until smooth.
- Add in vanilla and egg until well beaten.
- Slowly add in baking powder, gluten free flour and salt until just blended. Fold in chocolate chips.
- Using a cookie scoop, place dough onto baking sheets lined with parchment paper or a liner (like this). Place a fork gently into dough in a cross shape for a little design, if desired.
- Bake at 375F for about 12-15 minutes.