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Time is flying by, my kitchen is busy, but my blog sits quietly…waiting for me a find some time to post.  Today I was determined to find the time, and I have.  I’m so happy, I’ve been missing all of you.  I can see that you are still busy using my recipe archives while I’ve been silent, I’m so glad, it makes me smile to know my recipes are being looked at, and possibly even made!

I do a lot of reading about food: nutrition, cooking, baking, diets, and more.  I love to read what the latest nutrition research shows, try new combos of food, and get inspired by what others are doing.  I am being convinced increasingly everyday that what we assume the “healthy diet” should be is wrong.  Wow, there is so much to learn!  One thing I do know, gluten and sugar aren’t very good for our bodies, any of our bodies, even for those of us who don’t show any or many digestive signs.  Because of this, much of my baking these days doesn’t involved wheat flour or sugar (maybe you’ve already noticed this trend on the blog.)  Now don’t get me wrong, I LOVE bread, especially warm sourdough with butter, and sweets, and  coffee cake, and so much more, but I’m trying to take care of my body.  Anyway, enough of that, I’m sure I’ll sneak in more about it in another post!  Now to the recipe…

These cookies are SO good, you won’t even miss the wheat flour (or the sugar if you decide to make them sugar free too).  I have served them to guests with no question of “what is different about these”!  They are really that good, you need to give them a try, I promise they won’t disappoint.  I have made them several times with the same amazing results, a  tried and true recipe.

They freeze really well and taste just as delicious out of the freezer, if you can resist the temptation of eating them straight out of the oven!  Enjoy, happy baking!

 Peanut Butter Chocolate Chip Cookies

  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 3/4 cup xylitol (or brown sugar)
  • 1 egg
  • 1 tsp. vanilla
  • 1 3/4 cup almond flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp. cream of tartar
  • 3/4 cup chocolate chips, or skinny chocolate chunks if you're a Trim Healthy Mama

In a mixing bowl beat the softened butter, peanut butter, and xylitol (or brown sugar) together until creamy.  Mix in the egg and vanilla until combined.

In a small bowl whisk together the almond flour, salt, baking soda, and cream of tartar.

Mix the dry ingredients into the wet and then stir in the chocolate chips or chocolate chunks.

Refrigerate the dough until chilled, at least 30 minutes, but up to a few days if desired.

When the dough as been chilled and you are ready to bake preheat the oven to 350.  Line a baking sheet with parchment paper and scoop the cookie dough onto the baking sheet in desired size.  I like to make small cookies, about 1/2 Tbs. in size so I can eat a few cookies!  Bake until lightly browned around the edges, the time will vary depend on the size of the cookies you made.  I bake my small cookies about 8 minutes.

When lightly browned, remove from the oven and let cool on the baking sheet about 5 minutes, before removing to a cooling rack.

Store in an airtight container on the counter or in the freezer until a craving strikes!

For my fellow Trim Healthy Mamas, these is an “S” dessert, enjoy!