Can you believe that Wednesday is National Peanut Butter Day? I know–crazy how this one sneaks up on you every year.
You’re probably thinking, “Why the hell does this woman care so much about peanut butter?”
Well, I’ll walk you through it. My best friend in elementary school loved peanut butter; in fact, she still does. It was only fitting that my roommate is also in love with peanut butter–they both are known to eat it directly out of the jar with a spoon.
Regardless of whether you also love peanut butter or have close friends that do, these cookies are awesome. Grain-free, dairy-free and naturally sweetened, there are few things as wonderful as sinking your teeth into this chewy goodness and realizing it won’t make you feel like crap for the next 12 hours.
- ½ cup peanut butter (+ more for drizzling)
- ½ cup maple syrup
- 1 egg
- ½ teaspoon vanilla extract
- ½ teaspoon sea salt (+ more for topping)
- 1 cup blanched almond flour
- 2.5 ounces paleo chocolate (I use Eating Evolved)
Preheat the oven to 350º F.
In a medium bowl, whisk together your peanut butter, maple syrup and egg. Add the vanilla extract and salt, then mix again.
Fold in the almond flour, ½ cup at a time–I needed the full 2 cups because I had runny peanut butter, but you might not.
Break the chocolate into small chunks and mix throughout.
Roll the dough into balls about 1 ½ inches in diameter and place on a lined baking tray and press down with the back of a spatula to flatten.
Bake for 9-11 minutes, or until the cookies are baked through and the edges are golden brown. If necessary, flatten again with the back of your spatula.
Let cool completely before drizzling with more peanut butter and topping with a sprinkle of sea salt. Enjoy!