Gluten-Free Peanut Butter Chocolate Chip Cookies

I created these delicious little morsels for clients here this past weekend and they were a big hit.

1 cup organic peanut butter

1/3 cup coconut sugar

1/3 cup raw cane sugar

1 large egg

1 teaspoon baking soda

2 tablespoons maple syrup

1 teaspoon vanilla extract

1 teaspoon salt

1/2 cup hemp hearts

1/2 cup chocolate chips

1 tbsp. raw cacoa nibs

Preheat the oven to 350°F.

In a bowl, cream peanut butter with sugars.

Add egg, baking soda, maple syrup, vanilla extract, and salt. Mix well, then stir in remaining ingredients.

With a teaspoon, scoop out small portions of dough and roll them into balls between your palms.

Place them about an inch-and-a-half apart on a parchment lined cookie sheet.

Bake in the preheated oven for 10-12 minutes, until lightly browned but still soft in the middle.

Let the cookies cool for a few minutes on the cookie sheet before removing to a rack to cool completely.

Makes about 30 cookies.