PEANUT BUTTER CHOCOLATE CHIP COOKIES

INGREDIENTS

1 3/4 cups Organic Cassava Flour

1 tsp Baking Soda

1/2 tsp Baking Powder

1 cup Butter, Salted

2 cups Coconut Sugar

1 Egg

1 tsp Vanilla Bean Powder

1/2 tsp Himalayan Pink Salt

1 1/4 cups Sugar-Free Dark Chocolate Chips, Just Date Chocolate Chips

½ Cup No Sugar Added Peanut Butter

ASSEMBLY

1. Heat the oven to 375.
2. Add the flour, baking soda, baking powder, coconut sugar, vanilla bean powder, and the pink salt to a stand mixer.  Mix until fully combined. 
3. Add the butter to a small bowl and put into the microwave to soften.
4. Lightly soften the butter, do not melt it.
5. Add the butter, egg, and peanut butter to a stand mixer. Mix together until fully combined.
6. Mix together until fully combined, occasionally scraping down the sides. The mixture will be crumbly.
7. Fold in the chocolate chips. Mix with the spatula until fully combined.
8. Make the cookie balls by rolling a spoonful of the dough into a 1¾ inch ball.
9. Place each ball onto a large cookie sheet. Make 2 rows of 4 balls on each cookie sheet.
10. Bake the first 2 cookie sheets for 14 minutes, gently press each cookie with a fork. 
11. Continue baking for an additional 2 – 4 minutes until lightly golden brown on the sides. 
12. This recipe makes a total of 24 cookies.
13. Let the cookies cool on the cookie sheet until you’re able to move them without tearing apart.
14. Transfer to a cooking rack.
15. Continue baking until all 24 cookies are done.
16. ENJOY!