Date-sweetened gluten-free chocolate peanut butter cookies made with dates and cocoa. These fudgy flourless chocolate cookies are delicious and a healthier option to fulfill a chocolate craving.
Course Chocolate, Cookies and Bars, Dessert, Desserts, Pantry Recipes, Snacks
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 cocoa powder, 1/2 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.
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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 1/4 teaspoon.• 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.