top of page


A new take on the classic Chocolate Chip Cookie. . . by adding one of my favorite flavors of the GoMacro bars, Peanut Butter.


For the Cookies:
1 1/2 cups Gluten-Free All Purpose 1:1 Baking Flour (make sure it has xantham gum in it)
1 tsp Baking Soda
1/2 tsp Sea Salt
1/2 cup (1 stick) Unsalted Butter, softened to room temp
2/3 cup Coconut Sugar
1 Egg, room temp
1 tsp Vanilla Extract
1/2 cup Mini Chocolate Chips (I used sugar free)

For the toppings:
Mini Chocolate Chips
Flaked Sea Salt


Step 1:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Step 2:
In a small bowl, combine your flour, baking soda, and salt; set aside.

Step 3:
In a large bowl, cream together softened butter and the coconut sugar for about 1 minute. You can use a mixer, or I just used a fork. Next, add in your egg and vanilla. Mix again until combined.

Step 4:
Add your dry ingredients to the wet ingredients; mix until combined. Fold in your chocolate chips. The dough will be fairly soft. Set aside your dough; chop up your GoMacro bar into small pieces.

Step 5:
Scoop dough onto baking sheet using spoons or a 1 1/2 Tbsp cookie scoop. Leave space between as they expand a little bit while baking. Top with your GoMacro bar pieces (and extra chocolate chips if you'd like).

Step 6:
Bake 9-11 minutes, until lightly browned. Remove from oven and allow to cool on tray for another minute - in the mean time, sprinkle over the flaked sea salt. Cool for another 2 minutes before transferring to a rack or storage.


You can use my GoMacro discount code: GIGIIKENT at checkout for 20% off your purchase!

This post contains affiliate links and I may earn a small commission when you purchase from the links, at no additional cost to you. As an Amazon Affiliate I earn from qualifying purchases. Thank you.

13 views0 comments


bottom of page