Description
Delight in these rich and chewy Chocolate Peanut Butter Cookies, combining the irresistible flavors of creamy peanut butter and intense cocoa. Perfectly sweetened with maple syrup or honey and gluten-free with almond or oat flour, these quick-bake treats offer a healthy twist on classic cookies, enhanced optionally with chocolate chips or chopped peanuts.
Ingredients
Scale
Cookie Dough Ingredients
- 1/2 cup peanut butter (smooth or crunchy)
- 1/2 cup cocoa powder
- 1/2 cup maple syrup or honey
- 1/4 cup almond flour or oat flour
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: 1/4 cup chocolate chips or chopped peanuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a mixing bowl, combine the peanut butter, cocoa powder, and maple syrup. Stir thoroughly until the mixture is smooth and well blended.
- Add Dry Ingredients: Add the almond or oat flour, baking soda, vanilla extract, and salt to the wet mixture. Mix well to form a cohesive cookie dough.
- Add Optional Mix-ins: If using, fold in the chocolate chips or chopped peanuts gently to distribute them evenly throughout the dough.
- Form Cookies: Scoop tablespoon-sized portions of dough, roll them into balls, and place them spaced on the prepared baking sheet. Flatten each ball slightly using your palm or a fork to shape the cookies.
- Bake: Bake the cookies for 8-10 minutes until the edges are set. The cookies will still be soft but will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- To keep the cookies gluten-free, ensure you use certified gluten-free almond or oat flour.
- Substitute maple syrup with honey for a different natural sweetness profile.
- Peanut butter can be swapped with other nut or seed butters if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Flattening the cookies before baking ensures even cooking and a chewy texture.
