Peanut Butter Double Chocolate Chip Cookie

This gluten-free delight is chocolaty with a hint of peanut butter. These cookies are quick to whip up and use whole food ingredients with no refined oils or sugars. I have played around with different ways to present these cookies--plain, drizzled, and spooktacular--and the Halloween spider web cookie is my favorite. I also played around with baking my peanut butter drizzle on the cookie and love the dimension it added to the cookie without being an icing. So many options with this cookie!

Makes about 15-16 cookies

Ingredients:

Dry

• 1/2 cup oat flour

• 1/4 cup fine almond flour

• 1/4 cup cacao powder

• 1 tbsp ground chia seed

• 1 tbsp ground flax seed

• 1/2 tsp salt

• 1/2 tsp baking soda

• 1/2 tsp baking powder

Wet

• 1/2 cup runny smooth peanut butter (I used this one)

• 1/4 cup (heaping) apple sauce

• 1 tsp vanilla extract

• 1/3 cup maple syrup

Other

1/2-3/4 cup Lily's chocolate chips

Peanut Butter Drizzle: To be baked on the cookies OR to be used as icing after baking.

• 1/3-1/2 cup peanut butter sweetened to preference with:

• Lakanto Powdered sugar, regular powdered sugar, or maple syrup (use maple syrup if baking the drizzle on the cookies)

Instructions:

1. Preheat oven to 375 degrees.

2. Mix dry ingredients together and set aside.

3. Using beaters or Cuisinart, blend wet ingredients until creamy.

4. Add dry ingredients to wet and combine. Fold in chocolate chips.

5. Use a small cookie scooper and place dough on a parchment lined baking sheet. The dough will spread when cooking, however, if your batter looks extra thick, flatten the dough with moistened fingers. (If you plan to bake the peanut butter drizzle on the cookies, now is the time to place drizzle or spider web design on the dough.)

6. Cook for 9-11 minutes and let cool on a wire rack.

7. Once cookies are cooled, leave them plain or make designs with the peanut butter drizzle. If you prefer, top your drizzle/design with shaved chocolate or chocolate sprinkles. To pipe the drizzle onto cookies, place the mixture in a small ziplock bag and snip off a tiny corner of the bottom of the bag to push the drizzle through.