2 cups almond flour
3/4 cup tapioca starch
1 cup coconut sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup coconut oil
2 eggs (or Ener-G egg replacer, equivalent to 2 eggs, or ground 2 tbsp flaxseeds mixed with 2 tbsp water—let sit for 5 minutes before mixing with other ingredients)
1 & 1/2 teaspoons vanilla flavoring
1/3 cup creamy peanut butter
About 3/4 cup, or desired amount, dairy-free chocolate chips
1. Preheat the oven to 375˚ (F) and line 2 baking sheets with parchment paper.
2 .In a large mixing bowl, combine the almond flour, tapioca starch, baking soda, and salt.
3. Warm the coconut oil so it’s mushy, but not melted, and mix it with the vanilla and eggs/egg replacer.
4. Mix the wet ingredients with the dry ingredients until the mixture forms a nice dough.
5 .Incorporate the peanut butter in evenly.
6. Stir in the dairy-free chocolate chips.
7. Form desired sized balls, flatten them slightly, and place them on the prepared baking sheets.
8. Bake the cookies for 9-11 minutes or until they are golden (make sure to check the bottoms because sometimes the cookies might not look done, but the bottoms will be browned, and the cookies will firm up once they cool).
9. Remove the cookies from the oven and let them cool slightly on the baking sheets (about 1 minute). Then, transfer them to a cooling rack to finish cooling.
10. Serve and enjoy!
11. Store the leftovers in an airtight container at room temperature.