Gluten-Free Chocolate Peanut Butter Cookies

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www.theconsciousplantkitchen.com

These easy 4-ingredient crunchy Vegan Chocolate Peanut Butter Cookies are gluten-free, egg-free, and dairy-free treats made in less than 20 minutes.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/gluten-free-chocolate-peanut-butter-cookies/ or scan the QR code here ➡️

Prep Time8

Cook Time10

Total Time18

Servings: cookies

Calories: 126.1kcal

Author: Carine Claudepierre

Ingredients

½ cup Peanut Butter (Unsalted) smooth, fresh, no added sugar, no added oil
¼ cup Maple Syrup or agave syrup or date syrup
¾ cup Almond Flour or oat flour
4 tablespoons Unsweetened Cocoa Powder

Optional

½ teaspoon Vanilla Extract
¼ teaspoon Salt if peanut butter unsalted

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Set aside.
In a large mixing bowl, combine natural peanut butter and maple syrup until creamy and smooth. Add vanilla and salt now if used.
Add unsweetened cocoa powder and almond flour into the bowl and stir until combined. When it starts to be difficult to stir, use your hands to squeeze and knead the dough and form a cookie dough ball.
Divide the cookie dough into 8 balls of the same size and place each cookie dough ball onto the prepared cookie sheet leaving 1 thumb space between each ball.
Press down the cookie dough ball with the back of the fork to form a cross on top of the cookies.
If you like, decorate with sprinkles and press them in using the fork again.
Bake cookies for 8-12 minutes or until set on top.
Cool on a cooling rack. They firm up and get very crunchy when completely cooled down.
Store in a cookie jar for up to 5 days at room temperature.

Nutrition