DOUBLE CHOCOLATE CHIP PEANUT BUTTER COOKIES!
In our house chocolate cookies are a must but the gluten free ones from the store just weren't cutting it anymore.
I found a recipe online and tweaked it to meet my dietary needs.


These delicious nugget are 100% gluten, dairy, and soy free AND I use a healthy sugar alternative to give them their sweetness.  
They also pack a protein punch to make for the perfect before bedtime snack to balance your blood sugar
while sleep, breakfast bite or lunch dessert.


I challenge you to get creative in your kitchen this weekend, you just might surprise yourself with what you come up with. Enjoy!

Double Chocolate Chip Cookies

Ingredients:

• 1 cup + 2 tablespoons creamy peanut butter (i.e. one heaping cup)
• 1 cup coconut sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1/2 cup chocolate plant protein + cacao (fill measuring cup with 75-80% w/ protein powder and the rest w/ cacao, here is my fav protein powder)
• 1 teaspoon baking soda
• Optional 1/4 cup  Enjoy Life chocolate chips (gluten, dairy, soy free) and/or cacao nibs
  

Directions- NOTE: must refrigerate for 2 hours prior to baking

1. Mix all ingredients together until mixture is smooth (if too dry add more peanut butter, if too moist add more protein powder).  
2. Dough may be a bit crumbly in pieces, but pieces should all stick together forming a large mound when pushed together.
3. Form dough mounds or roll dough into balls, makes about 13-15 cookies.  
4. Place dough on a large plate or parchment paper lined pan and flatten each mound with a fork, making a criss-cross pattern on top. Refrigerate for at least 2 hours, or up to 5 days.  
5. Preheat oven to 350F, line baking sheet with parchment and space dough 2 inches apart and bake for 8 to 10 minutes.  
6. Allow cookies to cool.
7. Store cookies in an airtight container at room temperature or in the fridge for up to 1 week, or in the freezer for up to 3 months.

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