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Chewy Peanut Butter Cookies

Inspired by the 3-ingredient peanut butter cookie recipe that's all over the internet, these take a bit more effort, but not that much more. They'll solve that annoying problem of too many jars of half-gone nut butters in the fridge -- any mix of different kinds works well.

Chewy Peanut Butter Cookies

1 1/4 cup peanut butter (or cashew, almond, or sunflower butter)
2 eggs
1/4 cup brown sugar
1/2 cup honey
1 teaspoon vanilla
1/2 cup almond flour
1/2 teaspoon sea salt
1 teaspoon gluten-free baking powder (like Rumford)
1 tablespoon gluten-free flour
dark chocolate Hershey kisses (optional)

Microwave the nut butter for a minute to melt it. Set aside. Beat the eggs and then whisk in the brown sugar, honey, and vanilla. Combine this mixture with the nut butter and whisk it all together. Add 1/2 cup almond flour, salt, and baking powder and stir to combine. Chill the cookie dough in the fridge for at least 3 hours or overnight. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Use a small spring-loaded ice-cream scoop to portion out the cookies; next, score the middle of each cookie with a fork dipped in all-purpose flour -- or really go old-school and press chocolates into the middle. Bake for 10 minutes. (Makes 2 dozen medium-sized cookies.)

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