PB Chocolate Chip Crinkle Cookies

Whoever first thought of the chocolate-peanut butter combo, might just be my hero.

These cookies are gluten-free, dairy-free, grain-free and can easily be made nut-free to support all dietary concerns.

I am a big advocate for having healthy sweet treats around the house, but don’t let healthy fool you because these are nothing other than delicious!

Whether you “healthify” a recipe or not, never skip out on dessert! It’s good for the soul, and you deserve a good sweet no matter what the occassion.

Let’s get to it, shall we?

Ingredients:
1/3c creamy peanut butter - can swap to any nut butter of choice
1/3c + 1 TBS coconut flour
3 TBS melted coconut oil
1/2 cup coconut sugar
1 egg at room temperature
2TBS ground flaxseed *optional for added fiber
3-4TBS almond milk
1/2tsp baking soda
2tsp Vanilla extract
Chocolate chips to your liking - I mixed chocolate chips and cacao nibs

How to:

Preheat oven to 350. Mix wet ingredients and dry ingredients into two separate bowls. Then mix dry into wet, form into balls - mine made about 20 mini cookies. Bake for 8-10 minutes or until golden.