3(150g (weighed out of shell))eggsat room temperature, beaten
1 ½teaspoonspure vanilla extract
8ouncessemi-sweet chocolate disks or chips
Instructions
Preheat your oven to 325°F. Line large rimmed baking sheets with parchment paper and set them aside.
In a large bowl, place the almond flour, tapioca starch/flour, baking soda, salt, and granulated sugar, and whisk to combine well.
Add the brown sugar and break up the lumps in the brown sugar with the back of the mixing spoon. Mix to combine.
Add the melted butter, peanut butter, eggs, and vanilla, and mix until a smooth, cohesive cookie dough forms. It will be soft but should fall away from the mixing spoon cleanly.
Add the chocolate disks or chips, and mix until the chocolate pieces are evenly distributed throughout the dough.
Use a medium-size spring-loaded ice cream scoop or two spoons to scoop the dough into portions about 1 1/2 tablespoons in volume. Place the mounds of dough about 1 1/2 inches apart from one another on the prepared baking sheets.
Using the palm of one hand, press each piece down a bit so that it’s a small disk about 3/4-inch thick. Use your fingers to pat down any especially rough edges lightly.
Bake for 14 minutes or until lightly golden brown on the edges and set all the way to the center. Remove the baking sheet from the oven and repeat with any remaining cookie dough.
Allow to cool for at least 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes
To replace the dairy in this recipe, use vegan butter.To replace the eggs in this recipe, use a "chia egg" for each (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel).In place of peanut butter, try almond butter.