Ingredients
dry:
1 1/4 cup blanched almond flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp gelatin (optional, recommended for chewier texture)
1/2 tsp salt
1/3 cup chocolate chips
wet:
1/4 cup + 2 Tbs creamy/smooth peanut butter
1 ripe banana, mashed
2 Tbsp monk fruit
1 tsp apple cider vinegar or lemon juice (to activate the baking soda)
1 tsp vanilla
1 egg, whisked
Directions:
Preheat the oven to 350 degrees F.
Whisk the dry ingredients in a bowl and set aside.
Thoroughly combine the wet ingredients in a large mixing bowl.
Slowly mix the dry ingredients into the wet.
Once mixture is thoroughly combined, fold in 1/3 cup chocolate chips.
Form roughly 1 Tbsp batter into a ball and place on parchment paper lined baking sheet. Wet the bottom of a jar or glass with oil and smoosh each cookie flat. Press fork into cookies for classic peanut butter cookie design.
Bake for 10-12 minutes until edges turn golden.