1 1/2 cups whole wheat pastry flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
½ teaspoon salt
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/3 cup brown sugar
1/3 cup cane sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 1/4 cups semi sweet chocolate chips
1 teaspoon coconut oil
1 tablespoon Grey Celtic sea salt
- Heat oven to 375°F. Mix the dry ingredients together in a bowl.
- Cream the butter and peanut butter together in a large bowl. Add the vanilla and sugars and beat well. Beat in the egg until smooth.
- Add the dry ingredients and mix to incorporate.
- Form dough into small balls about 1 inch in diameter. Smash the balls into 2 1/2 inch circles and place on parchment covered sheet pans about 1 inch apart. Bake for 8-10 minutes until lightly browned around the edges. Remove from oven and let cool a few minutes. Transfer to a wire rack and cool completely.
- Melt the chocolate chips and coconut oil in a glass measuring cup or small glass bowl in a microwave oven or in a small saucepan over low heat. Stir chocolate until completely melted and smooth.
- When cookies are cool, dip half of each cookie in melted chocolate or smear on the chocolate over half the cookie with a spoon. Place on the parchment covered sheets. Sprinkle the chocolate with a few grains of Celtic sea salt. Let cool again until the chocolate hardens before serving. Will keep in an airtight container for 3 days. Makes about 30 cookies.