I made these cookies for my family, let them try a bite, allowed them time to tell me they were delicious, then…mentioned that they were dairy-free. That’s right a cookie with NO BUTTER. Blasphemy, right?!
These cookies, though, really hit the mark. They are rich, nutty, and salty on top of all the obvious notes of chocolate, peanut butter, and a hint of coconut. It has a texture that is more dense than a regular cookie and it is a little more gooey. But, this bad boy is grain-free to boot. So dig in, friends, dig in.
CKT Dairy-Free Chocolate Chip Peanut Butter Cookies
makes 15 cookies
1 TBS Flaxseed
2 TBS water
1 cup peanut butter (Skippy Natural has the best consistency for these cookies)
1/2 cup raw turbinado sugar (you can find this at Trader Joe’s)
2 TBS honey
1/2 tsp baking soda
2/3 cup semi sweet chocolate chips (I use Ghirardelli)
1/3 cup walnuts – chopped
1/3 cup sweetened coconut
Preheat oven to 350 F. In a large bowl combine the water and flaxseed. Then add all the other ingredients and mix until combined. Use a spoon to portion out 15 cookies on a parchment or foil-lined cookie sheet. Flatten each cookie out a bit. Season each one with just a touch of salt. Cook for 13-15 minutes or until the cookie looks baked and slightly golden.