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Gluten-Free Chocolate Peanut Butter Cookies

Gluten-Free Chocolate Peanut Butter Cookies

These healthy chocolate peanut butter cookies are made without eggs and dairy. As a result, they are vegan cookies. Plus, they use healthy low carb flour and unrefined sugar to make them a little bit healthier than regular chocolate cookies.

 

An easy 4-ingredient crunchy chocolate cookie, gluten-free, egg-free, and dairy-free.

Prep Time8 mins

Cook Time10 mins

Total Time18 mins

Servings: 8 cookies

Ingredients

  • 1/2 cup Natural peanut butter smooth, fresh, no added sugar, no added oil
  • 1/4 cup Maple syrup or agave syrup or date syrup
  • 1/2 cup Almond flour or oat flour
  • 3 tablespoons Unsweetened cocoa powder

Optional

  • 1/2 teaspoon Vanilla extract
  • 1/4 teaspoon Salt if peanut butter unsalted

Instructions

  1. Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper. Set aside.
  2. In a large mixing bowl, combine natural peanut butter and maple syrup until creamy and smooth. Add vanilla and salt now if used.
  3. Add unsweetened cocoa powder and almond flour into the bowl and stir until combined. When it starts to be difficult to stir, use your hands to squeeze and knead the dough and form a cookie dough ball.
  4. Divide the cookie dough into 8 balls of the same size and place each cookie dough ball onto the prepared cookie sheet leaving 1 thumb space between each ball.
  5. Press down the cookie dough ball with the back of the fork to form a cross on top of the cookies.
  6. If you like, decorate with sprinkles and press them in using the fork again.
  7. Bake cookies for 8-12 minutes or until set on top.
  8. Cool on a cooling rack. They firm up and get very crunchy when completely cooled down.
  9. Store in a cookie jar for up to 5 days at room temperature.

 

All you need to make these 4-ingredient chocolate peanut butter cookies are:

  • Natural peanut butter – it means peanut butter with no added oil, no added sugar, and a drippy texture. A fresh jar of natural peanut butter works the best since peanut butter from an old jar can have hardened. It would be more difficult to work with it in the recipe.
  • Maple syrup – this is my favorite unrefined sweetener because it adds a delicious maple flavor to cookies. Other vegan, gluten-free options are agave syrup or date syrup.
  • Unsweetened cocoa powder – make sure you measure this precisely. It contains a lot of fiber, and adding a little too much can significantly dry out the batter. Fill the tablespoon and sweep extra on top.
  • Almond flour – or oat flour.

Optional ingredients in this recipe are:

  • Vanilla extract – optional but delicious
  • Salt– use only if your peanut butter is unsalted.
  • Chocolate chips – feel free to add 1/4 cup of mini chocolate chips into the batter to add an extra chocolate flavor. There are plenty of healthy vegan chocolate chips available. Some are also flavored like mint chocolate chips and go well in these cookie recipes for Christmas.

 

PLEASE MAKE ANY SUBSITUTE THAT RELATE TO YOUR ALLERGIES OR DIETARY NEEDS!

 

Sourced from The Conscious Plant Kitchen

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