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  1. Preheat the oven to 350°F. Line two baking sheets with parchment.

  2. In a large bowl, mix together the shortening, peanut butter, brown sugar, egg, water, honey, and vanilla until smooth.

  3. In a separate bowl, whisk together the quinoa flour, baking soda, and salt. Add to the peanut butter mixture and stir until smooth. Stir in the bittersweet chocolate.

  4. Scoop the dough by the tablespoonful onto the prepared baking sheets, flattening the balls slightly with your fingers.

  5. Bake the cookies for 11 to 13 minutes. Remove them from the oven and cool completely on the pan; they’re very fragile while still warm.

  6. Store cookies, well wrapped, at room temperature for several days; freeze for longer storage.