A delicious, warm and soft peanut butter chocolate chip cookie made a little healthier.
Preheat the oven to 350ºF and grease an 8" cast iron skillet with ghee/butter or coconut oil. In a small bowl, mix together the ground flax seeds and water and set aside.
In a large bowl, add the melted ghee, coconut sugar and peanut butter and mix well. Then add the flax egg, followed by the almond flour, tapioca flour, baking soda and sea salt. Mix very well. Then fold in the chocolate chips.
Add the cookie mix to the cast iron pan and press down gently to ensure it is smooth on top. Place in the oven for 18 to 20 minutes. Remove from the oven and let cool slightly before serving warm, with some ice cream on top (if you wish!).
No Ghee: Use grass-fed butter or coconut oil.
No Flax: Use one egg instead of the flax egg.
No Peanut Butter: Use another nut butter instead, such as almond or cashew.
If your peanut butter has salt added, you may wish to reduce the amount of salt you add to the recipe.
Don't over bake the cookie, otherwise it will dry out. It will continue cooking for a bit once you remove it from the oven.