Gluten free/dairy free
Makes 20 large or 40 small
2 cups almond meal
1/2 cup buckwheat flour
2 teaspoon baking soda
1/2 teaspoon salt
170g coconut oil, soft but not melted
1 ½ cups raw sugar
190g peanut butter, I used Pic’s crunchy peanut butter
3 teaspoons vanilla extract
2 large eggs, room temperature
2 cups chocolate chips
In a medium mixing bowl, stir together the almond meal, buckwheat flour, baking soda and salt. Set aside.
In a large mixing bowl beat together the coconut oil and sugar at medium speed until well combined, it may not come together easily. If that’s the case, use your hands to combine it and then beat another 20 seconds.
Beat in the peanut butter and vanilla extract on medium speed until mixed. Beat in the eggs. Stir in the flour mixture until well combined. Then stir in the chocolate chips.
Preheat the oven to 175 °C and line a baking sheet with a piece of baking paper.
Roll the dough into 20 (75-gram) balls. Or roll 40 smaller balls you will need to reduce the baking time by a couple of mins. Place 4″ apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
Bake for 15-20 minutes or until the surface of the centre of the cookies no longer appears wet. Removed from the oven. They’ll be very soft but will continue to cook as they sit on the baking tray.
Let cool completely on the baking tray