Description
Delicious and easy-to-make Chocolate Peanut Butter Cookies combining rich cocoa and creamy peanut butter for a perfect sweet treat. These cookies are naturally sweetened with maple syrup or honey and use almond or oat flour for a gluten-free option. Perfect for a quick bake, they are soft with a fudgy texture and a delightful nutty flavor.
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 prepare a baking sheet by lining it with parchment paper. This ensures the cookies won’t stick and bake evenly.
- Combine Wet Ingredients: In a mixing bowl, mix together the peanut butter, cocoa powder, and maple syrup until smooth and well blended to create a rich chocolate-peanut butter base.
- Add Dry Ingredients: Stir in almond or oat flour, baking soda, vanilla extract, and salt. Mix everything until a consistent dough forms without any dry spots.
- Fold in Optional Ingredients: Gently fold in chocolate chips or chopped peanuts to add texture and extra flavor if desired.
- Shape Cookies: Scoop tablespoon-sized portions of dough, roll them into balls, then place them on the prepared baking sheet spaced apart. Flatten each ball slightly using your palm or a fork to help them bake evenly.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 8-10 minutes. They should be set around the edges but still soft in the center. Cookies will firm up as they cool.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to finish setting, then transfer them to a wire rack to cool completely before serving.
Notes
- You can substitute maple syrup with honey, but note honey may create a slightly different texture and flavor.
- Using almond flour keeps these cookies gluten-free, but oat flour is a good alternative if preferred.
- These cookies are soft and fudgy; for a crisper cookie, bake a minute or two longer but watch carefully to avoid burning.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Crunchy peanut butter adds extra texture, while smooth peanut butter results in a creamier cookie.
