Description
Delicious and easy-to-make Chocolate Peanut Butter Cookies that combine the rich flavors of peanut butter and cocoa. These cookies are naturally sweetened with maple syrup or honey and use almond or oat flour for a gluten-free-friendly treat. Perfect for a quick bake with a soft, chewy texture and optional chocolate chips or peanuts for added crunch.
Ingredients
Scale
Dry Ingredients
- 1/2 cup cocoa powder
- 1/4 cup almond flour or oat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup peanut butter (smooth or crunchy)
- 1/2 cup maple syrup or honey
- 1 teaspoon vanilla extract
Optional Add-ins
- 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 easy cleanup.
- Mix Wet Ingredients: In a mixing bowl, combine the peanut butter, cocoa powder, and maple syrup. Stir thoroughly until the mixture is smooth and uniform in texture.
- Add Dry Ingredients: Add almond or oat flour, baking soda, vanilla extract, and salt to the wet mixture. Mix everything together until a consistent dough forms.
- Fold in Add-ins: If using, gently fold in chocolate chips or chopped peanuts into the dough for extra flavor and texture.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place these on the prepared baking sheet, spaced evenly apart. Flatten each ball slightly with your palm or a fork to shape the cookies.
- Bake: Place the baking sheet in the preheated oven and bake for 8-10 minutes or until the edges are set. The cookies will be soft initially but will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring the perfect chewy texture.
Notes
- For a nut-free version, substitute sunflower seed butter for peanut butter and use oat flour.
- Adjust sweetness by using more or less maple syrup or honey according to taste.
- Ensure cookies cool completely before storing to maintain the desired texture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Use parchment paper or silicone baking mats to prevent sticking.
