Recipe for old fashioned peanut butter chocolate chip cookies that uses only whole ingredients and sprouted flour for maximum nutrition.
Preheat oven to 375 F/ 191 C
Mix wet ingredients in one large mixing bowl and dry ingredients in another. Add dry ingredients slowly to wet ingredients using a hand mixer set to slow.
Once just blended, switch to medium speed and continue blending until the batter is thoroughly mixed.
Gently stir in the chocolate chips.
With dampened hands (to prevent sticking), shape dough into 1 1/2 inch balls. Place balls 2 inches apart on large cookie sheets lined with unbleached parchment paper.
Flatten each ball gently with your fingers.
Dip a fork into flour (to prevent sticking) and press across the top of each cookie. Repeat at right angles to flatten each cookie to about 2 inches in diameter.
Bake cookies for about 15 minutes or until just slightly browned. Do not overbake!
Cool cookies on a wire rack or just leave on the cookie sheet for about 10 minutes.
Remove the cookies gently with a spatula when cooled and place on large plates to finish cooling completely.
Store in a large glass casserole dish with a lid on the counter or a cookie jar. Refrigerate cookies you will not eat within 2 days.
It is important to use roasted rather than raw peanut butter if not using soaked peanuts that you grind yourself. This eliminates the issue of lectins which can trigger gastrointestinal upset when consumed as raw peanuts or unrefined peanut oil.
If you use unsalted peanut butter, then add 1/4 tsp sea salt to the batter.