Disclaimer: This post contains affiliate links which means YBC® could earn a small commission should you choose to make a purchase through our links. Thanks for your support.

Another week, another kitchen experiment. These turned out so unbelievably good; I’ve been thinking about them for days. My philosophy with cooking is to use what you have - especially now, when it’s not easy (or advised) to leave the house for just one little ingredient. I encourage you to try your hand at re-creating this cookie with whatever similar ingredients you have at home.

Gluten-Free Peanut Butter Protein Chocolate Chip Cookies

1 cup almond flour
1/4 cup Rootz Nutrition Chocolate Collagen Superfood (Use code yogabycandace for 10% off)
1/4 cup peanut butter
1/4 cup maple syrup
1/4 cup Coconut MCT Oil
1/4 cup chocolate chips
2 eggs
1t baking soda
1t salt

Instructions

Preheat the oven to 350 degrees. Mix the dry ingredients in a separate bowl, and the wet ingredients in a separate bowl. Pour the wet ingredients into the dry ingredients and mix well. I’ve found that peanut butter cookies don’t really flatten when they bake, so I tried a new approach this time that really worked well. With clean hands, pat an ice cream scoop of batter into your hands and flatten into a disc. Place onto the buttered cookie sheet. They’ll puff up a bit and bake evenly this way. Cook for 15 - 17 minutes or until crisp. Let them cool before serving. Yields about 14 cookies