Peanut Butter Chocolate Chunk Cookies

Peanut Butter Chocolate Chunk Cookies

1 packed Cup Blanched Almond Flour
1/2 Tsp. Baking Powder
1/2 Cup Smooth Or Crunchy Peanut Butter (see note below for substitutions)
1/2 Cup Granulated Sugar (I used Erythritol- see note below for additional substations)
1 Tsp. Vanilla Extract
1/4 Tsp salt (use up to 1/2 tsp if using unsalted peanut butter).
2 Tbs Room Temperature Butter. (Earth Balance, Goats Butter, Shortening or Coconut Oil)
(Optional) 1 bar of Dairy Free Chocolate Chopped into Chunks (see substitution note below)

Preheat oven to 350 degrees and line a large cookie sheet with a baking mat or sheet of parchment.
In a bowl combine all ingredients (except for chocolate). Use either a stand mixer, food processor or by hand (you'll need a little muscle power, but mixing by hand is possible.). Mix until dough comes together. Stir in optional chopped chocolate chunks.
Equally divide dough into 8 pieces and roll each piece in your hands into a round / flat patties (about 1 inch thick and about 2 inches wide).
Place on baking sheet and gently press down with a fork to make the classic criss-cross pattern. Place into oven and bake 15-16 minutes.
Remove from oven and allow the cookies to cool for at least 1 hour before removing them from the tray and eating (otherwise they will crumble into a million pieces.) The longer you allow them to cool the better they will hold together! To speed up this cooling process you can stick your tray of cookies in the freezer until nice and chilled.