How is it July already?! The time is sure flying and we are embracing our summer as much as we can! I hope you are too!
There have been holidays, weekend projects, parties, concerts and lots of fun filling these days. It is no wonder that I haven’t taken the time to share a new and delicious dessert for you all to try! You will have to wait no longer, well maybe a little….
I hope you all were able to enjoy the 4th of July with the ones you love, doing something that made your heart happy. That is what life is about. Living it to the fullest every day you can and embracing as many moments possible.
I was blessed with a lovely five day weekend over the 4th and I cannot put into words how wonderful it was! It was full of family, friends, good food, laughter and another home project to put down in the books. We redid our front porch! It still needs railings put on, but that will hopefully happen this weekend! I am loving it so far!
I will not hold you in suspense any longer! Here is what I’d describe as delicious, soft, pillows of chocolate chip cookie that will leave you asking for just one more. They are easy to make and worth every minute of the small effort. Happy baking!
Low Carb Chocolate Chip Peanut Butter Cookies
Makes 18 cookies
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3 eggs
- 1/2 cup swerve sweetener (or sweetener of choice)
- 1 tsp vanilla
- 1/4 cup coconut oil, melted and cooled
- 1/4 cup creamy natural peanut butter
- 3 oz of dark chocolate, cut into pieces
Preheat oven to 350 degrees.
In a large bowl or stand up mixer, combine eggs, sweetener, and vanilla. Then add coconut oil.
Add the peanut butter to the wet ingredients and combine.
In a separate medium-sized bowl, combine dry ingredients- almond flour, coconut flour, salt, baking soda and cinnamon. Combine well, breaking up any big lumps from the almond flour.
Next add your dry ingredients to your wet ingredients, mixing on medium speed until combined.
Then add your dark chocolate.
Line a baking sheet with parchment paper (for non stick and easy clean up)
Using a spoon or a cookie scooper, make 18 cookies and place spread out evenly on baking sheet.
Bake in oven for 15-17 minutes until edges golden brown.
Remove from oven and allow to cool on baking sheet for at least 10 minutes.
Just the right amount of sweet chocolate, coconut and peanut butter. My favorite flavors married together to make the perfect cookie, with no guilt. If that isn’t winning, I don’t know what is.
Until next time! Happy eating!