Danica Patrick's Peanut Butter Chocolate Chip Cookies

The paleo diet involves eating the foods our hunter-gatherer ancestors ate, like veggies, nuts, and seeds, and avoiding processed foods and sugar. But following this dietary plan doesn't mean you have to give up dessert, just take it from paleo eater Danica Patrick. Her indulgent cookie recipe is paleo-friendly, thanks to its peanut butter and coconut sugar, and the bites can be prepped ahead of time for convenient munching. After making the dough and forming it into small balls, place them on a silicone- or parchment-lined sheet and freeze them for an hour. Then transfer the balls into a plastic bag, caring to squeeze the air out, and store them in the freezer for six to 12 months.

Get more recipes from The Dish on Oz

1 cup Natural peanut butter (smooth)
1/4 cup Coconut sugar
1 Large egg
1/2 tsp Baking soda
1 tsp Pure vanilla extract
Pinch Fine sea salt
3/4 cup Large dark chocolate chip chunks

Preheat the oven to 350°F.

Mix together the peanut butter, coconut sugar, egg, baking soda, vanilla, and salt. Once the mixture is well blended, add the chocolate chips and stir until evenly distributed.

On a lightly greased baking sheet, roll the dough into 20 evenly sized balls and flatten slightly with a fork or spoon. Bake for about 12 minutes or until the sides of each cookie are slightly golden brown. Remove from the oven and cool completely.