Somedays, there’s nothing as satisfying as a warm, gooey, chocolate chip cookie. You know the kind – they are slightly crispy on the outside, and when you bite into them, they are soft, and warm chocolate chips melt right in your mouth at that first bite – having you reach for that glass of milk or coffee.
Unless you are a cake lover – in which case, pal, I’m sorry to say you are out of luck because I don’t have cake for you today.
Today, what I have is a warm, gooey, chocolate chip cookie – I know, I know, there are “eleventy billion” (like my fellow food fanatic Taylor says) chocolate chip cookie recipes out there. And, I don’t profess that this is the best chocolate chip cookie recipe there is.
However, I will profess that these chocolate chip cookies will satisfy your chocolate chip cookie craving and are most definitely better for you.
Hippocrates once said “Let food be thy medicine and medicine be thy food.” And so, when the days is rainy and gloomy and life seems to be pulling me in different directions, I take a break and let “food (such as these gluten free chocolate chip peanut butter cookies, made with tapioca flour) be my medicine” with a strong cup of coffee.
These cookies are not loaded down with tons of refined sugar or butter. In fact, I didn’t use any sugar in them, as I used honey roasted peanut butter. Now, you might prefer a sweeter cookie, in which case, go ahead and add two to three tablespoons of coconut sugar or brown sugar.
These delectable cookies also happen to be gluten free as they do not contain any wheat or white flour – only tapioca starch/flour, which also helps them turn out with a slightly crispier outer covering than those other nut butter cookies I have made.