Peanut Butter Chocolate Chip Cookies
From kitchen to table in minutes! Soft and chewy, this versatile gluten free recipe is also delicious with almond butter and a light sprinkle of salt on top. Personally, I love the crunch of salt, especially fleur de sel, which isn’t particularly salty, but is more mineral tasting.
1 cup unsalted peanut butter
¾ cup maple syrup
½ teaspoon baking soda
¼ teaspoon salt
3/4 cup chocolate chips
Fleur de sel or kosher salt (optional)
Preheat oven to 350° Line one sheet tray with parchment paper.
In a medium bowl, cream together peanut butter and maple syrup. Add egg and mix thoroughly. Mix in baking soda and salt. Combine the chocolate chips. The dough will be sticky.
Using a 1 tablespoon ice cream scoop, drop dough onto the prepared sheet pan setting 2 inches apart. Slightly flatten each ball with a fork, making a cross pattern on each cookie. Lightly sprinkle fleur de sel if using, over the top of each cookie.
Bake about 10-12 minutes. Remove from sheet pan to cooling rack. Makes 1 dozen cookies.