Description
These cookies are chewy in the center, slightly crispy on the edges, and bursting with peanut buttery goodness, redefined for a gluten-free lifestyle.
Ingredients
Scale
- 150 grams (1/2 cup) natural smooth peanut butter
- 60 ml (1/4 cup) maple syrup
- 2 tablespoons oat milk
- 1 tablespoon olive oil
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon sea salt
- 4 tablespoons coconut flour
- 50 grams (1/4 cup) dark chocolate, chopped
Instructions
- Preheat your oven to 180 degrees C (350 degrees F).
- Line a baking sheet with parchment paper.
- In a mixing bowl, add the peanut butter, maple syrup, oat milk, olive oil, vanilla extract, and sea salt, and stir until smooth.
- Gradually add the coconut flour, one tablespoon at a time, mixing after each addition.
- After the last tablespoon, stir until you form a thick, pliable dough.
- Roll the dough into 12 equal balls and place them on the baking sheet.
- Press down lightly on each ball with a fork to create a crosshatch pattern.
- Bake the cookies for 10-12 minutes until lightly golden.
- Cool on the pan for five minutes before transferring to a wire rack.
- Melt the dark chocolate and dip each cookie halfway if desired.
- Let the dipped cookies set on the lined baking sheet.
- Store in a sealed container at room temperature.
Notes
Be careful not to overbake the cookies as they continue to firm up while cooling. For a nut-free option, try sunflower seed butter.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: gluten free, peanut butter cookies, vegan cookies, easy cookies, dessert recipes
