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SERVES: 10 COOKIES | ACTIVE TIME: 15 MIN
INGREDIENTS
- 1 cup creamy peanut butter, at room temp. (feel free to sub nut-butter of choice. This recipe also works well with almond butter)
- 1 tsp melted coconut oil
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- 2 eggs, at room temp.
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp fine salt
- 1/2 cup dark chocolate chips
- coarse sea salt for sprinkling on top
- parchment paper
PREPARATION
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, combine peanut butter, coconut oil, coconut sugar, vanilla, eggs, cocoa powder, baking soda and salt; mix until smooth and well combined.
- Fold in chocolate chips.
- Roll dough between your hands into large balls (about 2 tablespoons each) and place on baking sheet. Use your fingers to slightly flatten the top of each dough ball.
- Bake for ~7-8 minutes or until edges are set. Do not over bake! Who doesn’t love a gooey center?!
- Remove from oven and sprinkle cookies with coarse sea salt.
- Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to finish cooling.
