Empty My Fridge
Grain Free Peanut Butter Chocolate Chunk Cookies
Ingredientes
- Peanut butter½ xícara
- Coconut oil · melted2 ½ colheres de sopa
- Coconut sugar½ xícara
- Egg1
- Vanilla1 colher de chá
- Almond flour½ xícara
- Coconut flour3 colheres de sopa
- Baking soda½ colher de chá
- Salt · for sprinkling on top¼ colher de chá
- Dark chocolate · coarsely chopped1
Modo de preparo
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the peanut butter, cooled melted coconut oil, coconut sugar, egg and vanilla until smooth and creamy.
- Stir in the almond flour, coconut flour, baking soda and salt with a wooden spoon until well combined. Fold in the chocolate chunks.
- Scoop the dough onto the lined sheet, spaced 2 inches apart.
- Bake for 9 to 12 minutes. Sprinkle with a little sea salt as soon as they come out, then cool on the sheet for 5 minutes before moving them.
Resumido do vídeo de Ambitious Kitchen. Assista para ver os detalhes.
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