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Soft Baked Cookies - Regular Version

Seriously the SOFTEST cookies I've ever had. They're so light and fluffy that I find myself reaching for one more.. and another one more..

Course Dessert
Cuisine American
Keyword cookies
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 25 minutes
Servings 12 cookies

Ingredients

Wet Ingredients:

  • 1/4 cup butter, melted and cooled
  • 1/2 cup creamy peanut butter
  • 2 tbps milk
  • 1 splash vanilla extract

Dry Ingredients

  • 1 cup almond flour (KEY #1)
  • 2 tbsp coconut flour or regular flour
  • 1/4 cup brown sugar
  • 1/2 tsp baking soda
  • 1 pinch sea salt
  • 1/2 cup chocolate chips

Instructions

  1. Preheat the oven to 350 degrees.

  2. Melt the butter and set aside to let cool (KEY#2 you don't want to stir in the butter while it's too hot or it will curdle your milk!!!)

  3. Mix all dry ingredients in their own bowl (not chocolate chips), and all wet ingredients in their own bowl. Butter can be added last to the wet ingredients when it's cooled.

  4. KEY #3: All wet ingredients need to be mixed so well that the wet ingredient bowl looks like a mix of light brownish slop. Next, mix your wet ingredients into your dry bowl. Do NOT overmix at this point. You want your wet and dry ingredients combined just enough that you don't see dry spots of almond flour.

  5. Once you get to that point, fold in your chocolate chips. Place a spoonful of dough on a sprayed cookie sheet in a heaping mound. (The more of a skyscraper you make your dough mound, the fluffier it will be because it can't flatten out as much in the cooking process!) Then top with a little sprinkly of sea salt.

  6. Bake at 350 for 15 minutes. When the cookies are done they will still feel pretty squishy on the insides, but the outer layer should be a little crisp and the bottom of the cookie slightly golden. ENJOY!