Cleaner PB CCCs

Wait, what?? Cleaner peanut butter chocolate chip cookies. This gluten free version on my favorite classic was a hit all around. It’s so fun to experiment with delicious treats that feel more responsible. Everyone has their own relationship with food, and it’s usually a nutso journey with many twists and turns. Eating is so emotional. I have hit my sweet spot by not depriving myself, while still making choices that serve my body and health. These are really terrific.

Ingredients:
One stick softened vegan butter (I like Smart Balance)
2/3 cup creamy natural peanut butter
1/2 cup packed dark brown sugar
1/2 cup monk fruit sweetener (sub for white sugar)
1 egg or the vegan egg substitute equivalent
1 cup of gluten free flour (mine was a pre blended mix of almond, tapioca, and coconut flours)
1/2 tsp baking soda
1 1/3 cups Lily’s chocolate chips
3/4 cup coarsely chopped honey roasted or regular peanuts

Preheat oven to 375. In a medium bowl with an electric mixer, beat the butter, peanut butter, sugars, and vanilla, until well combined. Beat in the egg. Scrape down, mix again.
In a small bowl mix the dry ingredients. Mix with wet, slowly until just combined. Fold in chips and nuts.
Bake for 12 minutes. Don’t over-bake. Cool for 3 minutes on pan then transfer to cooling racks. Makes at least 2 dozen up to 32 cookies. I’m of the “go big and stay home” camp, so mine yield less.