INGREDIENTS
- ½ cup softened Unsalted Butter
- ¾ cup no salt or sugar Creamy Peanut Butter
- ¼ cup Granulated Sugar
- ¾ cup packed Brown Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- ¾ cup Millet Flour
- ¼ cup Tapioca Flour
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp Salt
- 1 cup Semi-Sweet Chocolate Chips
INSTRUCTIONS
- Combine butter, peanut butter, brown and white sugar.
- In a separate bowl beat eggs and vanilla. Add to butter and sugar mixture. Beat mixture until well combined. Set aside.
- In a separate bowl, whisk together flours, baking soda, baking powder and salt.
- Add the moist ingredients to the dry ingredients. Mix until thoroughly combined.
- Stir in chocolate chips. Cover and refrigerate cookie dough for 30 minutes.
- Preheat oven to 350℉.
- Prepare a baking sheet with parchment lining.
- Remove chilled dough from refrigerator.
- Drop 1 tablespoon of dough onto baking sheet.
- Bake for 12-15 minutes, or until the edges begin to brown.
- Allow cookies to cool 5 minutes before removing.
- Makes 24 cookies. Store in cool place.
Irene Pastore Fitness 