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Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies



Servings : 12

Gluten-free Chocolate Peanut Butter Cookies with double the chocolate! Crisp edges with a soft and chewy inside, filled with melty chocolate chunks and roasted chopped peanut pieces. These cookies not only have the best taste, but also the best texture!



1 Cup Peanut Butter

2/ 3 Cups Coconut Sugar

1 Egg – Or Flax Egg for vegan option

2 Tablespoons Melted Coconut Oil

1 Teaspoon Vanilla Extract

1/ 4 Cups Brown Rice Flour

1/ 3 Cups Unsweetened Cocoa Power

1/ 2 Teaspoon Baking Powder

1/ 3 Cup Chocolate Baking Chips

1/ 4 Cup Roasted/Unsalted Peanuts



Preheat the oven to 180˚C and line a baking tray with waxed baking paper.

Place the peanut butter and coconut sugar into a large mixing bowl and beat with a hand blender for 30 seconds - 1 minute, until well combined.

Next, add your egg (flax egg), coconut oil, and vanilla extract to the same bowl, beating again on medium-high speed for an additional minute.

Add Brown Rice Flour, cocoa powder and baking powder and mix on low with a hand blender until well combined.

Stir in the chocolate chunks and chopped peanuts until just combined.

Roll the dough into 12 - 14 balls and place on the wax paper-lined baking tray.

Flatten with your hand so they are still 2 cm thick.

Move the tray to the oven and bake at 180˚C for 10 minutes.

Remove and place on a cooling rack.

Store in an airtight container.

Posted by Hemptons