½ cup Nature’s Delight Peanut Butter
2 tablespoons Nature’s Lane Organic Coconut Oil
½ cup Nature’s Lane Organic Coconut Sugar
2 large eggs
1 ½ teaspoons pure vanilla extract
½ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon salt
½ cup Nature’s Lane Organic Coconut Flour
½ cup chocolate chips
Preheat the oven to 180 degrees Celsius. Line a cookie sheet with parchment paper or a silicone baking mat.
Place the peanut butter, coconut oil, and coconut sugar in the bowl of a food processor fitted with a steel blade. Process until smooth. Add the eggs and vanilla and process again until evenly combined.
Sprinkle the baking soda, cinnamon, and salt over the top. Sprinkle in the coconut flour. Process again until the mixture forms a smooth dough, stopping to scrape down the ball once or twice as needed. Using a spoon or spatula, gently fold in the chocolate chips.
With a small cookie scoop or spoon, portion the dough by heaping tablespoons onto the prepared cookie sheet. With your fingers, lightly flatten the dough, as it will not spread during baking.
Bake for 7 minutes or until the cookies turn barely golden brown at the edges and feel lightly dry. They will be very soft. Let cool on the baking sheet for 3 minutes, and then transfer the cookies to a wire rack to finish cooling. Repeat with the remaining dough.
Recipe inspiration: https://www.wellplated.com/coconut-flour-cookies/