So here we are, embarking upon another peanut butter recipe (just wait until we share our Raw Chocolate Peanut Butter Cup Pie!). It’s time to get your peanut butter on!
These cookies are the perfect marriage between peanut butter and chocolate. Doesn’t just seeing those two ingredients together make you feel good? ☺ You’ve got the rich, nutty, pretty-much indescribable peanut butter bliss delicately balanced with sweet, dark, delicious dollops of chocolate chunks.
What more could you really ask for? These Chocolate Peanut Butter Cookies are:
- soft and perfectly textured
- vegan and gluten free
- made with simple ingredients you can feel good about
- stuffed full of peanut butter & chocolate
- kid-tested and adult-approved
- easy to make, in just two bowls
- perfect with a hot cup of tea
Whip up a batch and feel all the good feels. There’s really nothing like homemade goodness.
We hope you try these little guys! Make a big batch and throw them in the freezer. They’re like a little granola bar bite on the go, and the perfect healthier treat when your sweet tooth strikes. Enjoy!
Chocolate Peanut Butter Cookies
Yield: Makes about 20 cookies
- 1 tbsp. ground flaxseed mixed with 3 tbsp. water
- ¼ cup vegan butter (Earth Balance) or coconut oil
- ¼ cup peanut butter (or almond butter)
- ½ cup Sucanat
- ¼ cup coconut sugar
- 1 tsp. pure vanilla extract
- ½ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. sea salt (fine-grain)
- 1 cup gluten-free rolled oats blended into a flour
- 1 cup raw almonds, blended into almond meal
- ¼ cup finely chopped vegan dark chocolate (70% or greater; I like Green & Black or Alter Eco brands)
- Preheat the oven to 350 deg. F. Line a baking sheet with parchment paper.
- In a small bowl, mix together the flaxseed with 3 tbsp. water and set aside for 5 minutes to thicken.
- With a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat together the vegan butter and peanut (or almond) butter until combined. Add both sugars and beat for 1 more minute. Beat in the flaxseed/water mixture and vanilla until combined.
- One by one, beat in the baking soda, baking powder, salt, oat flour and almond meal. The dough should be lightly slicky. If your dough is too dry, you can add a tbsp. at a time of almond milk to thin it out. Fold in the chopped chocolate.
- Shape the dough into 1-inch balls. If the chocolate chunks aren’t sticking in the ball mixture, just press them on top with your fingers. Place the balls on the prepared baking sheet, leaving 2 -3 inches of space between them. You don’t need to flatten the balls because these cookies will spread out when you bake them.
- Bake for 12 – 14 minutes, until golden brown on the bottom. The cookies will be very soft coming out of the oven, but they will harden as they cool. Let cool for 5 minutes on the baking sheets and then transfer to a cooling rack to cool for 10 minutes more.
- Store in an airtight container at room temperature or in the freezer for later use. You can also freeze the uncooked dough balls for later use – just thaw the dough for 30 – 60 minutes on the counter and bake as usual.