2largeorganic, pasture-raised eggsroom temperature
1/2tsp.baking soda
1tsp.baking powder
1/4tsp.sea salt
1/3cuptapioca flour
1/3cupcassava flour
1/3cup coconut flour
1tsp.pure vanilla extract
1cupallergy-friendly chocolate chips (optional)
Instructions
Preheat the oven to 350° F. Line two cookie baking sheets with unbleached parchment paper.
In a large mixing bowl, combine the melted butter, peanut butter, and eggs. Stir until smooth. Stir in the coconut sugar until everything is incorporated.
Add the baking soda, baking powder, sea salt, vanilla extract, tapioca flour, cassava flour, and coconut flour. Stir until combined.
Take tablespoon scoops of the dough and roll the dough into a ball. Place the dough balls evenly spaced out on the cookie trays. I fit about a dozen per cookie tray. These cookies don't spread out too much.
Using a fork, go through and press down the dough balls twice, once in each direction.
Bake the cookies for 10-12 minutes. Let them cool on the trays for 3 minutes before transferring to a cooling rack to finish cooling.
To chocolate dip the cookies, melt the chocolate chips in a small saucepan over low heat. Stir until all the chocolate chips have melted and the chocolate is smooth.
Remove the chocolate from the heat and use a butter knife to spread the chocolate over half of each one of the cookies. Let the chocolate harden before storing the cookies in an airtight container.
Notes
Note: You can make these cookies dairy-free by using coconut oil or another butter substitute instead of the butter.