Choco-nut cookies

Chocolate. Peanut butter. Cookie. Bam! You’ve got a great cookie that’s guilt-free. Say what? A cookie that’s not going to make you feel guilty? Yes! The cookie is gluten-free, the peanut butter is reduced fat and adds some healthy protein and the dark chocolate adds antioxidants. Plus, come on… chocolate and peanut butter, together? Yummers.

Choco-nut cookies


1 cup almond flour

1/8 tsp salt (basically a pinch)

1/8 tsp baking soda

1/4 tsp cinnamon

1 1/2 tsp vegetable oil

1 tbsp milk (any kind you like… moo milk, almond milk, soy milk, etc.)

Stevia, if you like

1 tsp pure vanilla extract

Reduced fat peanut butter (or any nut butter you prefer)

1/2 cup dark chocolate chips or chopped dark chocolate bar

Combine all the dry ingredients in a bowl and stir well. Then mix in the wet ingredients, mixing well. It will seem crumbly but keep on stirring and it will come together. If you need to, you can add a bit more milk, making sure not to make it too sticky. Place dough in a plastic bag and using a rolling pin, flatten out the dough until it’s about 1/4 inch thick. Cut the plastic bag and cut the cookies into small circles or squares. Maybe you’d like to do triangles, have fun with it. After you’ve cut the dough, stick it in the freezer for at least 20 minutes before baking for 10-15 minutes at 325 degrees F on a greased cookie sheet.

After they’ve baked, let cookies cool for at least 10 minutes. Then smear about a teaspoon of peanut butter on each cookie. Melt the chocolate in a microwave safe bowl, a few seconds at a time, making sure not to burn the chocolate. If you need to you can add a bit of milk to the chocolate to make it smooth. Spoon a bit of chocolate on top of the peanut butter. And ta-da! A yummy cookie masterpiece!


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