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.