Sep 14, 2013
Chocolate Peanut Butter Cookies. Vegan, Grain-free and Oil-free.
Okay, this is it. Hands down, these are my ABSOLUTE FAVORITE COOKIES of all time. I’m not a huge cookie fan. I’m not even a big chocolate and peanut butter combo fan. BUT…
You. Must. Try. These!!! Holy moly. This recipe made 10 cookies. Want to guess how long they lasted between three of us who weren’t even hungry? About 5 minutes. Yikes! Danger, danger! Cookie alert! Well, you get the idea. These guys are a little crispy on the outside and chewy, fudgy-like in the middle—like a brownie. I bumped the recipe I had originally scheduled for publishing this morning so I could share these with you right away. Sorry for all the exclamation points!!! Here’s the recipe. I have to go make more now… probably a double batch.
- 1 TBS flax meal + 3 TBS water
- 1 cup blanched almond flour
- ¼ cup smooth peanut butter
- ¼ cup plus 2 TBS coconut sugar or other minimally-processed granulated sweetener
- ¼ cup non-alkalized cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp pure vanilla extract
- Mix the flax meal with the water and set aside.
- Preheat oven to 350° F.
- Line a cookie sheet with parchment paper.
- Combine all ingredients until everything is well incorporated—you could use a food processor, I just used a bowl and a wooden spoon.
- Drop by tablespoons onto the parchment lined tray (I use a 1-tablespoon ice cream scoop for cookies; it works great). The dough will be very crumbly so you’ll need to press each cookie together well.
- Flatten each with your fingers, then with a fork, criss-crossing a waffle design. Reshape the edges a bit if they get too ragged.
- Sprinkle with a little more sugar.
- Bake for 20 minutes.
- Let cool (good luck with that).