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Chocolate Peanut Butter Cookie
The coconut can be added to the batter and stirred in or you could make cookie balls and roll in the coconut before baking. Delicious either way! Makes 2 dozen 1-1/2 inch cookies.
Ingredients
- 1 cup natural peanut butter or nut butter of choice*
- 1/2 cup dry unrefined sweetener of choice, to taste
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 organic or pastured egg
- 1/4 cup cocoa powder
- 1/3 cup sourdough starter
- 1/4 teaspoon baking soda
- unsweetened shredded coconut
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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Prepare cookie sheet.
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Combine all ingredients except unsweetened shredded coconut a large bowl.
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Mix well.
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Before baking, roll or stir in coconut.
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Roll and press onto prepared cookie sheet.
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Bake for 12 or so minutes.
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Check after 10 minutes.
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Allow to sit on cookie sheet for 5 minutes.
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Transfer to cooling rack.
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Once completely cool, store in sealed container on the counter, refrigerator, or freezer.
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Enjoy!
Recipe Notes
*Here's a tasty nut butter option!
Tasty variation
Add 1 teaspoon cinnamon and 1/8 teaspoon (or more) cayenne pepper to the batter.