After a season of overly sweet treats, these chocolate cookies are the perfect dessert. Adapted from bakerita, these cookies have no refined sugars but are just as good with a glass of milk.
If you’re a chocolate lover, it’s worth looking at the kind of cocoa powder you bake with. Raw, unprocessed cacao and cocoa powders vary widely in price and characteristics, but both have antioxidant properties, and are high in fiber, protein and potassium, among other health benefits.
1/4 cup peanut butter, smooth
1/2 tsp baking soda
½ to 2/3 cup coconut palm sugar – depending on your preference
1/2 stick unsalted butter at room temperature – can use melted coconut oil
1 egg, brought to room temperature
1 tsp vanilla
1/4 tsp salt
¼ tsp cinnamon
1 cup cocoa powder
Optional: chopped walnuts, or dark chocolate, or carob chips.
Starting with wet ingredients, combine all ingredients in a bowl and mix until smooth. Drop onto a greased cookie sheet in 1-inch balls and bake at 350F degrees for 10 minutes.
