Peanut butter chocolate chip cookies
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Makes 4 dozen
First batch ready in
Remember peanut butter blossoms for Christmas? These are the best replacement for them, hands down. They taste exactly like my aunt’s cookies but without gluten, dairy or tree nuts.
Substitute peanut butter for wowbutter for peanut allergies. These cookies aren’t only gluten-free and dairy-free. They are also tree nut-free, vegan, and contain no oil, butter or egg. The dough is edible raw and is great formed into bite-sized pieces and frozen to add into ice cream or shakes.
Preheat oven to 350.
Mix all ingredients in large mixing bowl or your KitchenAid mix well starting slow and ending at a medium speed. If mixing by hand this is going to be a bit of an arm workout.
Place 12-16 cookies on non-stick cookie sheet. I prefer to use a cookie dough scoop to ensure consistent size and shape.
With the oven at 350 bake cookies for 10 min. You can also skip this step, and the first one, and eat the dough raw!
I usually bake two dozen cookies. Save one dozen cookie size dough balls to freeze for quick and easy cookies later. With a 1/2 tablespoon spoon out the rest of the dough and place on parchment paper to freeze to add to ice cream, shakes or just to eat!