Peanut Butter Balance Cookies
Prep time: 5 minutes | Bake time: 12 minutes | Makes 16-18 Cookies
1 cup Natural peanut butter
1/2 cup maple syrup
2 scoops wellmade restorative Balance
1 tsp vanilla
1/2 tsp himalayan sea salt
2 tbsp almond milk
2 tbsp coconut or olive oil
1/2 cup coconut flour
1/2 cup chocolate chips for drizzling (optional)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl combine all ingredients (except chocolate) and stir until smooth. A wooden spoon works better than a whisk here.
Roll dough into `1 1/2 inch balls and space accordingly on the baking sheet. Use a fork to make a criss-cross pattern on each cookie to flatten slightly.
Bake cookies for about 12 minutes. Allow to cool for 10 minutes on the baking sheet before moving to a wire rack.
Melt choclate chips in a small sauce pan over very low heat until just about melted (be careful not to burn!) Dip cookies into the melted chocolate or drizzle chocolate over the tops. Let chocolate harden.
Store cookies in a seal container covered for 1 week. I prefer to keep them in the refigerator to enjoy chilled.