Description
Rich, chewy cookies made without gluten, featuring the delightful combination of chocolate and peanut butter, sweetened naturally with dates.
Ingredients
Scale
- 100 grams (1/2 cup packed) soft dates
- 160 grams (1/2 cup) natural peanut butter
- 2 tablespoons non-dairy milk or water
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 20 grams (1/4 cup) cocoa powder
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a food processor, combine the soft dates, peanut butter, non-dairy milk, coconut oil, and vanilla extract. Blend until smooth.
- Mix in cocoa powder and sea salt until a uniform dough forms.
- Form dough into small balls (about 1 tablespoon each) and place on the baking sheet, flattening with a fork.
- Bake for 8-10 minutes until firm to the touch; let cool for 10 minutes before moving to a wire rack.
Notes
For an indulgent touch, consider drizzling melted dark chocolate over the cooled cookies. Store in an airtight container in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: gluten-free cookies, chocolate cookies, peanut butter cookies, vegan dessert
