Baking is good for the soul my friends.
There’s something so magical about being able to share something warm and fresh from the oven with friends and family. You know what I mean?
Now I know that cookies aren’t the healthiest choice to eat everyday, but treats are a really important part of a healthy life. As I’ve heard it said before, there is food for the body and then there is food for the soul. Cookies being the latter of course but still important.
Like I’ve mentioned recently, I’ve been really enjoying playing around with some healthier alternatives that still bake delicious cookies. It’s like a little experiment that I like to challenge myself with. It’s just really fun to see something turn out just as delicious when you can make it a lot more wholesome.
Anyway, in my experience, peanut butter cookies are always second to chocolate chip with a crowd. It’s pretty sad too, because they’re so good in their own way but the chocolate just always steals the show. You know what I mean?
That’s why I thought I’d get a little crazy and throw some chocolate onto these beauties. It’s obviously an optional thing so if you’d like to make them plain they’re still so good like that. I just wanted to give these a fighting chance against the classic chocolate chip cookie.
These turned out really good and theres no oil needed. They’re also gluten free and they’re so easy to make. So let me know if you decide to try these because I’d love to know what you think. 😉
These cookies bring the magic of the chocolate and peanut butter combo into a perfect treat with every soft and crispy bite.
- 2/3 cup natural peanut butter
- 2/3 cup coconut cream
- 1 cup organic cane sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 2 teaspoons baking powder
- 1 cup gluten free flour
- 1 cup oat flour (be sure it's gluten free if needed)
- 4 oz semi-sweet chocolate bar or chips (dairy free)
- Pre-heat oven to 350 degrees F (180 C). Beat the peanut butter and sugar together in the bowl of stand mixer fitted with beater attachment. Beat in coconut cream, salt, baking powder, vanilla and mix until smooth. Add the flours one cup at a time until the dough comes together and is evenly mixed.
- Roll the dough into 1 1/2 inch-ish balls and place on parchment lined cookie sheet about 2 inches apart. Use a fork to press down and make criss cross marks on them. Bake for 10 -12 minutes until edges are just beginning to brown. Remove from oven and leave on pan for about 5 minutes, then remove to cooling rack.
- If you'd prefer to press chocolate squares into them all, do this right after pulling from the oven. However, if you want to dip or drizzle the cookies, simply melt the chocolate over low heat in a double boiler and coat as desired.