GFPB Chocolate Chip Cookies
Gluten Free Peanut Butter ;)
INGREDIENTS
1/2 cup peanut butter , unsalted, no added oil, no added sugar
2 eggs at room temperature
1/4 cup + 1 tablespoon erythritol
1 teaspoon vanilla extract
4 tablespoon coconut flour , fresh, no lumps
1/4 cup sugar-free chocolate chips
INSTRUCTIONS
Preheat oven to 180 C (350F). Line a cookie sheet with parchment paper. Rub a thin amount of coconut oil on your paper if it tends to stick to food. Set aside.
In a mixing bowl, beat eggs with sugar free sweetener and vanilla extract. Make sure your eggs are at room temperature. Cold eggs straight out from the fridge, will harden the peanut butter in step 4!
In another bowl add peanut butter. Make sure it is fresh and runny. If your peanut butter is dry it will create lumps and dry cookies.
Pour the beaten eggs onto the fresh peanut butter and whisk vigorously to create a shiny thick cookie batter with no lumps. It should not take more than 1 minute.
Stir in the sugar free chocolate chips.
Add the coconut flour and stir with a spatula until fully incorporated. The batter will be sticky, heavy and that is what you want.
Shape 8 cookie dough balls of same size. You can either use spoons or your hands. Careful, the dough is very sticky so you must rub your hands or spoon with vegetable oil before taking some dough from the bowl. This will prevent the dough to stick to your finger. Repeat this before you shape each cookie ball.
Place each cookie balls onto the prepared cookie sheet. Leave 1 inch (3 cm) space between cookies as you are going to flatten the cookies with a fork and they will slightly expand in the oven.
Grease a fork with vegetable oil and press down the cookie dough ball. Again, the oil on the fork avoid the cookie dough to stick to your fork. I recommend cleaning the fork after you press a cookie. Clean, dry the fork, grease with oil and flatten the next cookie. This will ensure the most beautiful cookies, avoiding the dough to stick to your fork.
Bake for 12-14 minutes, or until they are golden on the sides.
Cool on the cookie sheet for 10 minutes then transfer to a cooling rack. It will take about 3 hours to achieve the perfect hard chewy texture, be patient.
STORAGE
Store in a cookie jar for up to 4 days at room temperature. Don't store in the fridge or they will get soft.
Freeze in an airtight container and defrost the day before.
