Peanut Butter Chocolate Chip Cookies Recipe
1 cup brown sugar
¼ cup milk of choice
½ cup coconut oil, melted
½ cup salted smooth peanut butter
2 tsp. vanilla extract
1 tsp. baking soda
¾ tsp. salt
1½ cups Navitas Organics Chickpea Flour
⅔ cup semi-sweet chocolate chips
Position a rack in the center of the oven and preheat to 350° F. Line two baking sheets with parchment paper.
Makes 2 dozen cookies
Submitted by Julie Morris
These Peanut Butter Chocolate Chip Cookies are thick, crunchy on the outside, chewy on the inside, and loaded with peanut butter and chocolate flavor. You can also substitute peanut butter in this recipe for any other nut butter and dunk them in your favorite milk for an extra special treat!
- Position a rack in the center of the oven and preheat to 350° F. Line two baking sheets with parchment paper.
- In a large mixing bowl, combine and stir the brown sugar and milk until sugar is partially dissolved. Add the coconut oil, peanut butter, and vanilla extract and mix until smooth. Sprinkle in the baking soda and salt, and stir well to incorporate. Add the flour and mix into a thick dough. Fold in the chocolate chips.
- Using a 1-ounce cookie scoop (about 2 tablespoons), portion out rounds of dough and place on cookie sheets, spreading them out about 3 inches apart. Gently press down each round of dough—just enough to flatten the top.
- Bake the cookies on the center oven rack for 14-16 minutes, or until their edges are golden brown. Let the cookies cool on the pans for 10 minutes, then transfer them to a baking rack to cool completely.