No-Sugar Peanut Butter Chocolate-Chip Cookies:
- 1 cup natural style nut butter. I use unsalted peanut but you could use salted if you like better (you can also use almond)
- put 2 tablespoons of water in a 2/3 cup measure. Add agave syrup to fill the 2/3 measure (I prefer dark, but light works too)
- 1 generous tsp vanilla
- 1 cup whole wheat pastry flour (For wheat-free, sub barley flower, or oat. For gluten-free sub quinoa flour.)
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- About 3/4 cup grain sweetened chocolate chips – or dark chocolate chips if you can’t find grain sweetened
Oven to 350 degrees, parchment paper on two cookie sheets (or butter them, or use nothing at all). Mix wet ingredients in mixer, add dry ingredients, beat until combined. Stir in chocolate chips. Make balls with heaping Tbsp of dough, then squish with a wet fork to get the traditional pattern. I use all the dough to make 12 cookies. I bake Exactly 10 minutes if I want them chewy. (These are easy to overcook due to their color – so watch closely, and take out when they are just barely browning on top. Maybe start with 8 mins and check the underside of one cookie, just to be safe. For barley, oat or quinoa, you might want to bake longer.)