- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon apple cider vinegar
- 1/3 cup agave nectar
- 1/2 cup plus 1/3 cup semi sweet chocolate chips (divided)
- 1 cup peanut butter
- 1/2 cup Baileys Irish Creme or milk of choice
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar
- 1. Heat peanut butter in microwave for 45 seconds to 1 minute, or until it has reached a melted texture (will be much looser and oily), be sure not to overcook, so keep an eye on it. Once peanut butter is melted, remove from microwave and stir in chocolate chips, ensuring they are melted through. If needed, melt completely in the microwave at 5 second intervals, stirring after each installment. Set aside.
- 2. Combine flour, baking soda, and salt in medium bowl. Add agave nectar, peanut butter chocolate mixture, apple cider vinegar, remaining chocolate chips (the 1/3 cup), Baileys, and vanilla and mix completely until combined.
- 3. Form dough into a “log” shape, about 2 inches in diameter and roll in reserved granulated sugar until dough is coated on all sides. Wrap in plastic wrap or parchment paper and place in refrigerator for at least 2 hours or overnight.
- 4. When dough is thoroughly chilled, slice into wafers about 1/4-1/2 inch thick. Preheat oven to 350 degrees F and bake for 12-15 minutes, or until cookies are firm to the touch.
- Makes about 20 cookies, keeps for about a week in a sealed container at room temperature.