Peanut Butter Chocolate Cookies

Dessert
Written By Maddie Ginder Scannapieco

PEANUT BUTTER CHOCOLATE COOKIES

Think of it like a Reese’s peanut butter cup, but blood sugar friendly and without all the processed ingredients! These are sooo yummy, and definitely a crowd pleaser!

This recipe targets:

Gluten-Free | Dairy-Free | Grain-Free | Vegan

One of my favorite parts about these cookies is that they are low in refined sugar! And they are FLUFFY and CHEWY at the same time! Sooo good. You can use monkfruit in place of other options to help keep your blood-sugar balanced.

Ingredient list (MAKES 10-12 COOKIES)

  • 2 cups fine almond flour

  • 1/4 to 1/2 teaspoon sea salt

  • 1/4 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 cup granulated sweetener (coconut sugar, monkfruit, etc.)

  • 1/4 cup drippy peanut butter (or other nut butter)

  • 2 tablespoon melted coconut oil

  • 1-2 teaspoon vanilla extract

  • 2 tablespoon pure maple syrup (or monkfruit syrup)

  • 2 tablespoon non-dairy milk (nutpods)

  • Optional: extra coconut sugar to roll raw cookie dough balls in

for chocolate center

  • Hu kitchen chocolate gems, Hu Kitchen chocolate squares, or any dark chocolate of your choice to replace the typical Hershey’s kiss in the center of peanut butter blossom cookies.

Dietary benefits

  • Gluten-free

  • Paleo

  • Dairy-free

  • Grain-free

  • Vegan

Steps

Step 1

Preheat your oven to 350 degrees. Mix your dry ingredients in a bowl. Melt and mix your wet ingredients in a separate bowl. Combine the wet and dry ingredients and mix them until well incorporated.

Step 2

Line the cookie sheet with parchment paper. Roll the cookies into medium shaped balls, and then flatten a bit with your hands into a cookie shape. ***Option to roll the raw cookie dough ball in more coconut sugar for extra deliciousness! :)

Step 3

Bake for 6-12 minutes or until golden brown on the bottom or beginning to crack.

for the CHOCOLATE CENTER:

Once out of the oven, immediately add dark chocolate into the center of the cookie and let melt. Let cookies cool on a wire rack!

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Maddie Ginder Scannapieco
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