I’m not quite sure how to best describe these. They’re dense, crisp on the outside, chewy on the inside, and a bit crumbly.They have a different texture than your typical cookie, but I think I may almost like them better!
These have quite a bit of sugar and are definitely a treat, so don’t over-indulge! 🙂
I took them to a dinner and got asked for the recipe several times, so I think it’s safe to say they’re a great dessert option for gluten/dairy sensitivities.
Chocolate Peanut Butter Cookies (Gluten & Dairy Free)
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2 hr 25 min
2 hr 25 min
- 1 heaping cup of peanut butter
- 3/4 cup brown sugar, packed
- 1 egg
- 2 tsp vanilla
- 1/2 c. unsweetened cocoa powder
- 1 tsp baking soda
- Combine peanut butter, brown sugar, egg, and vanilla.
- Beat on medium-high speed until well combined 3-4 minutes. (it will be small crumbles)
- Add cocoa powder and soda and beat for 1-2 more minutes.
- Dough will be crumbly. Test a small bit of dough. If it sticks together and forms a ball well when smashed then it's good. If it still crumbles when forming a ball, add 1-2 more T. peanut butter and mix.
- Roll into 1 1/2 inch balls and place on a greased baking sheet.
- Flatten into a criss-cross pattern with fork (like peanut butter cookies).
- Refrigerate for 2+ hours (or refrigerate up to 1 week).
- Preheat oven to 350 degrees.
- Bake for 7-10 minutes (cookies harden while cooling so bake just until edges are set). I baked mine 8 minutes and think that was about perfect.
- A runny "natural" peanut butter doesn't work as well to hold to cookies together.
- The original recipe called for 1 cup brown sugar.
Grace Goals and Guts http://gracegoalsandguts.com/