Give your brain a boost: The cocoa solids in dark chocolate are a rich source of antioxidant flavanols that help improve blood flow to the brain, enhancing cognitive function.
- Prep Time
- 1 10-inch cookieServings
- coconut oil, for greasing
- 1 cup unsalted peanut butter (creamy or crunchy)
- ½ cup pure maple syrup
- 1 large egg + 1 large egg yolk, room temperature
- ¾ tsp baking soda
- ½ tsp pure vanilla extract
- ½ tsp sea salt
- ¼ cup chopped dark chocolate or semisweet chocolate chips
- ¼ cup dried naturally sweetened cranberries
- ¼ cup unsweetened shredded coconut
- ¼ cup salted, roasted peanuts, chopped
1. Preheat oven to 350°F. Grease an 8-inch cast iron skillet with oil.
2. In a large mixing bowl, using an electric hand mixer on medium, beat peanut butter, maple syrup, egg, egg yolk, baking soda, vanilla and salt until well combined.
3. Add chocolate chips, cranberries, coconut and peanuts and mix on low just to combine.
4. Spread mixture into prepared skillet and bake until top is golden brown, edges are dry and center is still somewhat soft, 20 to 25 minutes (you want it to be slightly underdone). Let cool completely before slicing into 10 slices. Keep refrigerated up to 5 days.
- Serving Size: 1/10 of cookie
- Calories: 299
- Carbohydrate Content: 23 g
- Cholesterol Content: 37 mg
- Fat Content: 21 g
- Fiber Content: 4 g
- Protein Content: 9 g
- Saturated Fat Content: 6 g
- Sodium Content: 202 mg
- Sugar Content: 14 g
- Monounsaturated Fat Content: 9 g
- Polyunsaturated Fat Content: 5 g