½ cup good quality dark chocolate, broken into chunks
Instructions
Preheat oven to 180ºC/350ºF.
In a medium bowl, beat together the all the ingredients, except chocolate chunks, until combined.
Fold in chocolate chips.
Scoop about 1 tablespoon of dough onto a baking sheet, repeating until all the dough has been used.
Bake for 8-10 minutes, until the the edges are slightly browned but the middle is still gooey. Note: if you prefer crispy cookies over chewy, bake them for 12-15 minutes instead.
Remove from oven and let cool slightly before moving to a cooling rack.
Notes
Store in a sealed container at room temperature.
PEANUT BUTTER: You could sub for any other nut or seed butter you wanted, such as almond.
COCONUT SUGAR: If you can't find coconut sugar, rapadura, demerera, raw cane and brown sugar will all work but the last 3 are more processed.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/flourless-peanut-butter-chocolate-chunk-cookies