INGREDIENTS

2 cups peanut butter
1½ cups organic granulated sugar (sub coconut sugar)
½ cup packed light brown sugar (sub brown coconut sugar)
2 large eggs
2 tsp baking soda
2 tsp pure madagascar vanilla extract
½ tsp JF Universal Salt

PROCESS

Preheat oven 350º. Using an electric hand mixer combine the peanut butter, granulated sugar and brown sugar on medium-high for about 3 minutes until airy.

Add eggs, baking soda, vanilla extract, and salt. Continue to combine with the hand mixer on medium/low. Fold in chocolate chips by hand with a large spoon; the chips will break away from the dough that's normal.

Roll a tbs of dough into balls with your hands and place on a parchment-lined baking sheet, 12 per sheet. Dip a fork in a bowl of gluten free flour, and press the floured fork into a crisscross pattern at the top of the cookie rocking back and forth to flatten the cookie at the same time. These cookies don't expand much so don't worry.

Bake until the edges are set approx. 12-14 min. Cool slightly on the baking sheets then transfer to wire racks.

I typically bake two sheets of cookies and freeze the rest of the dough. The best method for freezing this cookie dough is in balls, or place all of the dough into a plastic Ziploc baggie and flatten, removing all the air and pressing down into a flat sheet. This significantly reduces the defrosting time when the kids ask for fresh cookies at 8:30 at night.