Fact: Peanut butter and chocolate make one of the best combinations EVER. Can you imagine my excitement when I took these bad boys out of the oven?! Not only are they delicious, but they’re also healthier than your average cookies.. no butter, no granulated sugar, and no all-purpose flour! Recipe below:

Ingredients:

• 1 cup Super-Fine Almond Flour
• 1/3 cup Coconut Flour
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 3/4 cup Coconut Sugar
• 1/2 cup Crunchy Natural Peanut Butter (look for a jar with only peanuts on the ingredients list)
• 3/8 cup Coconut Oil (melted)
• 1 Egg, room temperature
• 2 tsp Vanilla Extract
• 1 1/4 cup Dark Chocolate, chopped (I like buying a bar of chocolate and chopping it myself)

Instructions:

• In a medium-sized bowl, gently mix together the almond flour, coconut flour, baking soda, and salt until just combined.
• In a separate large-sized bowl, use an electric mixer to mix the coconut sugar, peanut butter, coconut oil, and vanilla extract at medium speed until well combined (approx. 1 minute).
• Beat in the egg on low for about another minute until the egg is well combined throughout the mixture, then stir in the flour mixture until well incorporated (try not to over mix). Gently stir in about a cup of the chopped dark chocolate chunks until evenly dispersed. Place your dough in the fridge for about 20 to 30 minutes (this will make the dough easier to form into balls).

• While the dough is chilling, preheat the oven to 350 degrees F.
• Once the dough is firm, roll out about 12-14 balls, depending on how big you’d like your cookies to be. Once you place them on the baking sheet, press the remaining 1/4 cup of dark chocolate chunks onto the tops of the dough to get that ooey-gooey chocolate explosion on top.
• Cook in the oven for about 10-12 minutes, or until the cookie tops start to turn golden brown. Keep these in the refrigerator to store.
• ENJOY!