Yeah, you read that right. Call the paleo popo, because I've been a bad boy messing around with chocolate and the ever forbidden peanut butter. Listen, the fact is peanuts don't tend to digest well for most people, and if eaten as a food staple they could definitely cause more harm then good. But guess what? Cookies as a food stable doesn't bode well for most people either! So every now and then when you're craving a well-deserved, grain-free, gluten-free, easy peasy, batch of peanut butter cookies, a little bit of chocolate and peanut butter isn't going to kill you. Unless you're allergic to peanuts or you're a dog, in which case it probably will.
So enjoy these cookies for yourself! Or don't. But I can tell you that I got to nom-nom my way through two batches of these bad boys to develop this recipe for you, and I have no regrets. My body devoured the deliciousness and converted it into raw, sexy, power. And yours will to, if you let it.
- Jon Randles
TIME: 25 minutes
YIELD: approx 16 cookies
2 cups organic crunchy peanut butter
1 cage-free egg
3/4 cup dark chocolate chips
1/4 cup raw honey
1 tsp vanilla extract
1/2 tsp salt
1/4 cup butter (approx)
1. Pre-heat oven to 325 degrees. In a large mixing bowl, combine all the ingredients except the chocolate chips, and mix together by hand.
2. Fold chocolate chips into batter by hand.
3. Shape batter into desired cookie shape and place on Stonewear baking pan or metal baking pan lined with parchment paper.
4. Slice 1/4 inch thick pallets of butter and place one on top of each cookie.
5. Bake cookies for 15-20 minutes. Do not allow to burn. Remove cookies from oven if the bottoms of them begin to darken.
6. Allow cookies to cool. Indulge.