Double Chocolate Peanut Butter Cookies
Double Chocolate Peanut Butter Cookies (VIDEO): soft-batch chocolate cookies with chewy edges and a soft center. Whole grain, vegan, gluten-free and refined sugar-free!
I’m hopelessly addicted to peanut butter. It’s definitely my favorite nut butter of all time. As someone who currently has a minimum of six jars in her pantry (errr, cabinet) that’s saying a lot.
There was the time when Justin’s Vanilla Almond Butter came into my life, about four years ago, which was almost a tie-breaker. But when I stopped to think back to childhood PB & J’s, bright orange packages of Reese’s PB Cups, and my favorite pre workout snack (bananas smothered in creamy peanutty deliciousness), there’s just no contest. Peanut butter is the OG.
Then there’s chocolate. AKA my true love. My one and only. My life line. I can’t live if living is without you. When I combine it with peanut butter, all hell breaks loose. I FIEND for it.
Naturally, these cookies had to happen. Multiple times. Actually I’m ashamed to admit this but I made them months ago and have been keeping them from you ever since. You see, I loved them so much that I wanted them all to myself, MWUAHAHA!
Just kidding, we all know that’s now how this works. When I love something I’m practically jumping out of my skin in anticipation to share it with you. The truth is that I wanted to make a video to go with the recipe and it took me a while to A. get around to filming it and B. figure out how to edit it. Keepin’ up with the kids ain’t easy, I tell ya!
The video moves super fast but hopefully you still get the gist. Combine the dry, combine the wet, combine the wet with the dry…
They’re super easy to make and even though they’re soft-batch, they have chewy edges and a perfectly moist center. I hope you get a chance to make them! Let me know if you give them a try by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I always love hearing from you guys!
1 cup oat flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup coconut sugar
1/4 cup unsweetened applesauce
1/3 cup creamy peanut butter
1 teaspoon vanilla extract
1 tablespoon melted coconut oil
1/2 cup dark chocolate chips
- Preheat the oven to 350°F then line a baking sheet with parchment paper.
- In a medium size bowl, combine the oat flour, cocoa powder, salt and baking soda then sift together.
- In another medium size bowl, combine the coconut sugar, applesauce, peanut butter, vanilla extract and coconut oil. Stir together until smooth.
- Add the dry ingredients to the bowl with the wet then use a spatula to stir until a dough forms. It might seem like there's not enough liquid at first but if you keep stirring, it will eventually form a dough. Fold in the chocolate chips until evenly distributed. Using a spoon or a scooper, scoop out one heaping tablespoon of dough at a time. Use your hands to roll them into individual balls then place on the cookie sheet. Gently press down on each one to flatten them. They don't spread very much as they cook.
- Bake in the oven for 11-12 minutes then set aside to cool. Sprinkle with sea salt and enjoy!
Store leftovers in an airtight container in the refrigerator for up to one week.
Be sure to use certified gluten-free oats for allergies.