Almond Flour Peanut Butter Cookies

glutenfreeonashoestring.com

Jblack

1 ¾ cups ( 210 g) finely ground blanched almond flour

2 cups ( 240 g) tapioca starch/flour

¼ teaspoon baking soda

½ teaspoon kosher salt

10 tablespoons ( 125 g) granulated sugar

¾ cup ( 164 g) packed light brown sugar

6 tablespoons ( 84 g) unsalted butter melted and cooled

¾ cup ( 192 g) smooth, no-stir gluten free peanut butter

3 ( 150 g (weighed out of shell)) eggs at room temperature, beaten

1 ½ teaspoons pure vanilla extract

8 ounces semi-sweet chocolate disks or chips

Directions at glutenfreeonashoestring.com

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