Peanut Butter Dark Chocolate Chip Cookie.

After finding many recipes for Paleo, or totally strict diets out there, or recipes with gluten free but still massive amounts of sugar, I tried my own ideas.  My husband gives his yummy approval so here goes documenting what we find delicious.  It is a blend of gluten free, and low sugar, but not necessarily with sugar substitutes.

We began about a year ago to eat healthier.  At first we excluded all sugar, gluten, and anything that fed yeast and gluten.  We have added things back in once we found what was causing inflammation and stomach issues for me, and brain fog for my husband.  Bottom line, we are best avoiding glutenous grains, sugar, and preservatives.  The less processed the better.  This doesn't mean we eliminate all sugar or all sweeteners, but I don't like to use artificial either.

Tonight we met friends at Panera Bread for delicious salads. I can't eat lettuce either so love going to Panera since they will substitute spinach for lettuce.  So what do you do when your husband is drooling over those yummy looking glutenous cookies at Panera Bread?  You come home to experiment and make him something delicious and yet gluten free with less sugar.  Pinterest has some great recipes to peruse through, so I found one to modify.  A delicious looking peanut butter chocolate cookie 😍

These were the original ingredients from the recipe I found:

Peanut Butter Chocolate Chip Cookie

This is this modified version:

3/4 cup butter softened

1/4 cup sugar

1/2 cup brown sugar

1 cup creamy peanut butter

2 large eggs

1 tablespoon vanilla extract

1-1/4 cups almond flour

3/4 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups nestle dark chocolate chips

Cream softened butter, sugar, brown sugar, peanut butter, and 2 eggs together until well blended.

Mix dry ingredients together and add to creamy mixture in mixer.  Mix until well mixed but not over mixed.  Fold in chocolate chips. 

 Bake at 350 degrees for 15 minutes or until just golden brown.  

They are BIG cookies, yummy and delicious.  They have texture and weight due to the almond flour, yet not flat due to the coconut flour that was added.  I began adding some almond and some coconut flour to recipes to get the consistency that we are looking for.  They were so good Papa Joe had seconds. 😋