| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Servings |
cookies
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Ingredients
- 1 C creamy peanut butter
- ½ C coconut sugar
- ½ C monkfruit sweetener
- 1 egg
- 1 tsp baking soda
- 4 TBS dark chocolate chips
- 1 tsp Coconut oil
Ingredients
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|
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix together the peanut butter and both sugars on medium speed until combined and creamy.
- Add in the egg and baking soda and mix on medium until smooth.
- Scoop out about 2 TBS. of dough and roll into balls. Place the dough balls onto the prepared baking sheet. You can leave them to bake just like that or you can use a fork to press the dough down creating a crisscross pattern.
- Bake for 9-10 minutes or until the cookies are set at the edges.
- Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.
- While cookies are cooling, melt 4 TBS. dark chocolate chips with 1 tsp. of coconut oil in a small saucepan.
- With a spoon, drizzle chocolate across the cookie, back and forth.
- Allow chocolate to harden before serving. Enjoy!!