PEANUT BUTTER CHOCOLATE CHIP COOKIES & EDIBLE COOKIE DOUGH

PEANUT BUTTER CHOCOLATE CHIP COOKIES & EDIBLE COOKIE DOUGH

Flourless, Dairy & Egg Free Edible Peanut Butter Chocolate Chip Cookie Dough

Recipe By Shirell Dalton, The Simple Chocolatier

Prep: 3 minutes Cook Time: 7-8 minutes Yields 14 cookies 

Ingredients:

For the Peanut Butter Chocolate Chip Cookies:

1 flax egg (1 tablespoon ground flax seeds mixed with 2-1/2 tablespoons purified water)

1 cup natural peanut butter (I used Aldi’s Peanut Delight Natural Creamy Peanut Butter)

1/4 cup plus 2 tablespoons (6 tablespoons) unrefined pure cane sugar (I used Zulka Morena Pure Cane Sugar) – see note below

2 tablespoons coconut flour

1/4 cup quality dark chocolate chips 

For the Edible Cookie Dough:

1 flax egg (1 tablespoon ground flax seeds mixed with 2-1/2 tablespoons purified water)

1 cup natural peanut butter (I used Aldi’s Peanut Delight Natural Creamy Peanut Butter)

1/4 cup plus 2 tablespoons (6 tablespoons) unrefined pure cane sugar (I used Zulka Morena Pure Cane Sugar)

2 tablespoons coconut flourOptional (the flour can be used or omitted for this recipe; I prefer to use it in the cookies to prevent them from crumbling apart after being baked)

1/4 cup quality dark chocolate chips- Optional

Note: The 6 tablespoons of unrefined sugar can be replaced with 5 instead. I have used 5 tablespoons of unrefined sugar in the cookie and cookie dough recipes, and it works just as well.

Directions:

Preheat oven to 350 degrees. To make the flax egg, add the ground flax seeds to a small bowl then stir in the water. Set aside for about 5 minutes to allow it to thicken. In a medium bowl, combine peanut butter and sugar then stir in the flax egg, coconut flour, and chocolate chips. Stir the mixture till it comes together and begins to thicken. Chill in the refrigerator. For the Edible Cookie Dough after mixing all the ingredients and chilling in the refrigerator, you can simply eat and enjoy or use as a topping on various desserts. Refrigerate any unused portion in a well-wrapped bowl. For the Peanut Butter Chocolate Chip Cookies– scoop a heaping tablespoonful of mixture for each cookie and roll into balls then arrange on a parchment paper-lined baking sheet. Press each peanut butter ball down with the back of a fork to form a crisscross pattern. Bake for approximately 7-8 minutes. Do not over bake. Remove from oven and allow to cool. Drizzle with melted dark chocolate, if desired.

Recipes developed by Shirell Dalton – The Simple Chocolatier  Copyright ©2017 Shirell Dalton, All Rights Reserved