These cookies bring the magic of the chocolate and peanut butter combo into a perfect treat with every soft and crispy bite.
Prep Time15minutes
Cook Time25minutes
Total Time40minutes
Servings24cookies (about)
Ingredients
Cookies:
2/3cupcoconut cream
1cuporganic cane sugar
1teaspoonvanilla extract
1/2teaspoonsea salt
2teaspoonsbaking powder
2/3cuppeanut butter
1cupgluten free flour
1cupoat flourbe sure it's gluten free if needed
4ozsemi-sweet chocolate bar or chipsdairy free
Instructions
Pre-heat oven to 350 degrees F (180 C). Beat the peanut butter and sugar together in the bowl of stand mixer fitted with beater attachment. Beat in coconut cream one at a time. Add salt, baking powder, vanilla and beat until smooth. Add the flours one cup at a time until the dough comes together and is evenly mixed.
Roll the dough into 1 1/2 inch-ish balls and place on parchment lined cookie sheet about 2 inches apart. Use a fork to press down and make criss cross marks on them. Bake for 10 -12 minutes until edges are just beginning to brown. Remove from oven and leave on pan for about 5 minutes, then remove to cooling rack.
If you'd prefer to press chocolate squares into them all, do this right after pulling from the oven. However, if you want to dip or drizzle the cookies, simply melt the chocolate over low heat in a double boiler and coat as desired.