Flourless Double Chocolate SunButter Cookies

1. 1 large egg
   1/2 cup dark brown sugar
   2 teaspoons vanilla extract
   1/4 cup unsweetened cocoa powder
   1 teaspoon baking powder
   1/2 teaspoon salt
   1 cup SunButter^® (we used No Stir Creamy)
   3/4 cup semi-sweet chocolate chips (use Enjoy Life^® Semi Sweet Chocolate Chips to make cookies dairy free)

IMPORTANT: Check to ensure all individual ingredients are produced in a peanut and tree nut free facility.

1. Heat oven to 350°F. Line 2 large baking sheets with parchment paper; set aside.
2. In large mixing bowl, whisk egg. Add brown sugar and vanilla and whisk until combined. Add cocoa powder, baking powder and salt and whisk until combined.
3. Add SunButter and with a strong spoon, stir very well until complete combined.Dough will be thick, stiff and almost crumbly in texture. Stir in chocolate chips and distribute even through dough.
4. Using your hands, roll dough into golfball-sized balls. The dough is pretty crumbly, but the warmth from your hands will help the dough stick together.
5. The cookies do not spread much during baking, so after placing 5 to 6 dough balls on each prepared baking sheet, carefully press down on each dough ball to slightly flatten.
6. Bake for 8 to 10 minutes until edges of cookies are set. Cookies should look slightly under baked. Allow to cool on pan for 10 minutes before removing to wire rack to cool completely.
7. Store in airtight container at room temperature for up to 1 week, or place in freezer bag and place in freezer for up to 3 months.