LEVAIN-BAKERY INSPIRED CHOCOLATE PEANUT BUTTER CHIP COOKIES (gluten-free & dairy-free)

Preheat your oven to 350 degrees and line a cookie sheet with parchment paper. In a medium bowl, cream together the beaten eggs, coconut oil, maple syrup, and vanilla extract. Mix until smooth. Add in the coconut sugar and mix again until it is well incorporated. In a separate bowl, whisk the almond flour, cocoa powder, baking soda, and salt together. Combine the wet and dry ingredients. Fold in peanut butter chips (I never measure, just with my heart). Form into 5-6 large cookies, place the dough on your parchment lined baking sheet, and press them down just slightly to flatten (not too much). You can also make 12-14 smaller sized cookies. Bake for 20-25 minutes or until the edges of the cookies are crisp and dark. Let cool slightly before enjoying.