PALEO AND GLUTEN FREE OPTIONS AVAILABLE!
These cookies are delicious! If you haven't noticed, I have a little bit of a peanut butter addiction. I promise that I will start posting more recipes that don't have peanut butter. In my defense, I did make these with almond butter this time and was pleasantly pleased with the substitution.
2 tablespoons peanut butter or almond butter for PALEO friendly
2 tablespoons Coconut Oil (softened)
4 tablespoons brown sugar or coconut sugar for PALEO friendly
1 teaspoon vanilla
2/3 cup oat flour (whole oats blended into powder) or Almond flour for PALEO friendly
2 tablespoons Cricket Powder
1/4 teaspoon Salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup chocolate chips
1.) Preheat oven to 350 degrees F
2.) Mix/cream egg, peanut butter, coconut oil, sugar and vanilla in bowl
3.) In seperate bowl, mix flour, cricket powder, salt, baking powder, and baking soda.
4.) Mix wet and dry ingredients together. Batter will be pretty sticky.
5.) Fold in chocolate chips and refrigerate for 10 minutes (makes batter less sticky)
6.) Form 1 inch balls and place on greased baking sheet.
7.) Bake at 350 degrees for about 8 minutes or until golden
8.) Allow to cool before serving