Gluten-free Chocolate Peanut Butter Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 cookies
Description
Date-sweetened gluten-free chocolate peanut butter cookies made with dates and cocoa. These fudgy flourless chocolate cookies are a delicious way to fulfill a chocolate craving.
Ingredients
- 100 grams (½ cup packed) soft dates
- 160 grams (½ cup) natural peanut butter*
- 2 tablespoons non-dairy milk or water
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 20 grams (¼ cup) cocoa powder I recommend dutch process
- ½ teaspoon sea salt**
Instructions
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Add the dates, peanut butter, milk, coconut oil, and vanilla to the bowl of a food processor fitted with the blade attachment.100 grams (½ cup packed) soft dates, 160 grams (½ cup) natural peanut butter*, 2 tablespoons non-dairy milk, 1 tablespoon coconut oil
- Mix on high for a minute or two, or until the dates have broken down. The dough will likely have seized up but that's good.
- Add the cocoa powder and salt, and mix again until fully combined.20 grams (¼ cup) cocoa powder, ½ teaspoon sea salt**
- Form small balls of dough, about a tablespoon each, using your hands. Place them onto the prepared baking sheet with some space in between and press with a fork to make a crosshatch pattern.
- Bake for 8-10 minutes, then remove and cool for 10 minutes on the baking sheet before removing and cooling fully on a wire rack.
- Drizzle or dip in melted dark chocolate if desired, and store the cookies in a sealed container in the refrigerator.
Video
Notes
* Make sure you use the peanut butter that's either 100% peanuts, or with a little bit of salt added. Extra oil or sugar in it will mess up the recipe. The peanut butter should be runny, not hard and dry.
** If the variety of peanut butter you're using has added salt, reduce the salt in the recipe to ¼ teaspoon.
Storage: these will keep for a couple days on the counter, but are best refrigerated in a sealed container for up to a week.
Freezing: place cooled cookies in an airtight container and freeze for up to six months.
I think you probably need a food processor for this recipe, but you might be able to get away with making them by hand if your dates are very soft. Just mash the dates with a fork and then very thoroughly mix the other ingredients in until the dough forms.
If you can't see the recipe video, please watch it here on YouTube instead.
Nutrition
Serving: 1 | Calories: 107kcal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 172mg | Potassium: 174mg | Fiber: 2g | Sugar: 7g | Vitamin A: 18IU | Calcium: 16mg | Iron: 1mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.