Ingredients
1 cup creamy peanut butter (recipe called for creamy but I used crunchy since it was all I had and it worked out well. It added some extra crunch to the cookie).
1/3 cup agave nectar
1 large egg
1 teaspoon baking soda
1/2 cup Dark chocolate mini chips (For those that are doing sugar free there are options for sugar free and dairy free chocolate chips. Or you can just leave this part out of the cookie).
Directions
Preheat oven to 350.
Combine all ingredients except chips until well blended
Use a mini ice cream scooper because the dough becomes very sticky! Place on ungreased cookie sheets (12 to a sheet) - do not flatten.
Bake 10 minutes or until puffed and golden. Cool on wire rack for at least 5 minutes before removing from cookie sheet (they will be very soft).
Note:
* I love warm baked cookies but these cookies are actually better the next day once fully cooled. I gave them to some of my high school students and they were surprised that they had no flour or sugar in them.
* Also try them with a glass of almond milk. :)
* I love warm baked cookies but these cookies are actually better the next day once fully cooled. I gave them to some of my high school students and they were surprised that they had no flour or sugar in them.
* Also try them with a glass of almond milk. :)
I'm going to try this with Stevia...will let you know how they turn out!
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