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AboutDanielle Prestejohn, NASM CPT, MS Nutrition, is a devoted CrossFitter, Group Fitness Instructor, and Health Coach. Residing in Boston, MA she is the blogger behind CleanFoodCreativeFitness.com and has a passion for all things nutrition and fitness. She hopes to share this passion and enthusiasm for health with all those in the Diet.com community!
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Next time you need something sweet, I challenge you to make these cookies...
Sometimes you just need something sweet! Since Reese's Peanut Butter Cups are out, I created these cookies to take their place! I love peanut butter and chocolate together so these are perfect!!! They're gluten free and kinda sorta Paleo (I know the peanut butter, chocolate chips, agave, isn't Paleo but it's the closest you're going to get if you want chocolate and peanut butter!)
Directions: Preheat your oven to 350 degrees. In a blender pulse the pitted medjool dates until blended. Add them to a mixing bowl with the peanut butter, vanilla, eggs, applesauce, and agave. Blend together with a hand mixer. Add in your coconut, peanut flour, cocoa, and baking soda until blended. Lastly mix in your chocolate chips with a hand mixer. Place onto a greased baking sheet in rounded tablespoonfuls. Bake 10-13 minutes until slightly browned. Enjoy!
Makes around 18 cookies
Calories: Around 93 per cookie!
What's your favorite kind of cookie? Anything with chocolate peanut butter and I'm happy!
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