Crispy outside and soft in the middle..
natural peanut butter
salt, baking powder, baking soda
Heat the oven to 350
Stir together the peanut butter, maple syrup, coconut sugar, coconut oil, egg, and vanilla until well combined.
In another bowl whisk together the baking soda, powder, salt, and quinoa flour.
Combine and fold in the chocolate chips.
Scoop the dough onto a parchment-lined sheet.
Flatten them into cookie shape.
Pop into the heated oven and bake for 10 minutes.
Rotate the cookie sheet halfway through.
Remove the sheet from the oven and let the cookies cool on the pan for 5-10 minutes.
Store in a sealed bag or covered container at room temperature for 3-5 days.