Ingredients

• 1/2 cup unsalted Butter, softened (112 g)
• 3/4 cup creamy Peanut Butter, unsalted and unsweetened (190 g)
• 1/4 cup Granulated Sugar (60 g)
• 3/4 cup Packed Brown Sugar (165 g)
• 1 Egg (50 g)
• 1 tsp Vanilla Extract
• 3/4 cup Millet Flour (120 g)
• 1/4 cup Tapioca Flour (30 g)
• 1/2 tsp Baking Soda (3 g)
• 1/2 tsp Baking Powder (2 g)
• 1/2 tsp Salt (2 g)
• 1 cup Semi-sweet Chocolate Chips (225 g)

Instructions

1. Cream together butter, peanut butter and sugars. Add egg and vanilla and beat until fully incorporated.
2. In a separate bowl, whisk together flours, baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until combined.
3. Stir in chocolate chips. Cover and refrigerate cookie dough for 30 minutes.
4. Preheat oven to 350°F. Line a baking sheet with parchment paper and place dough by the tablespoon.
5. Bake for 12–15 minutes, or until the edges begin to brown. Allow cookies to cool, about 5 minutes.