Soft Peanut Butter Chocolate Chip Cookies

I am always down for a good cookie. Since I always have peanut butter on hand and it seems to make a good cookie base, I decided to create a new peanut butter cookie recipe. Instead of being flourless like some of my other cookies, I used a new gluten-free flour that I recently bought. I don't love it on its own because it does have a unique flavor BUT with the maple syrup, peanut butter and chocolate chips in this recipe, it is absolutely perfect! I initially bought the flour because it was a little healthier than some other gluten-free flour mixes - it is made out of beans so it has more fiber and protein than most other mixes, less calories and less carbs. It also doesn't taste grainy like I have found other mixes to be. These cookies are AMAZING. You can't tell they are gluten-free cookies (made out of beans nonetheless) AND they are super pillowy and soft. They are easy to whip up and I have already made them several times. If you want to try out a new healthy cookie recipe - you need to give this one a whirl!

Servings: 24
Prep/Total Time: 20 minutes 

Ingredients:

• 1/2 cup creamy peanut butter (no added sugar, salt or oils)
• 1/2 cup maple syrup or honey (I used maple syrup)
• 1/4 cup canola oil (or your favorite cooking oil)
• 1 egg
• 1 Tbsp vanilla extract
• 1 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
• 1 tsp baking powder
• dash of salt
• 1 cup chocolate chips

Directions:

1. Preheat the oven to 350 F and spray 2 cookie sheets with cooking spray.
2. Using a hand mixer, blend together the peanut butter, maple syrup, oil, egg and vanilla until smooth.
3. Slowly add in the flour, baking powder and salt.
4. Pour in the chocolate chips and mix until incorporated.
5. Using a cookie scoop or a spoon, take about 2 inch balls of dough and drop on cookie sheet about 2 inches apart. The puffiness of the dough keeps them extra soft.
6. Bake for 12 minutes.
7. Remove from oven and let cool on the pan for about 5 minutes. 
8. Let cookies finish cooling on a wire rack.
9. Store on the counter for 1-2 days and then keep in the fridge for another 1-2 days. If there are any left over, freeze them.

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