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Salted Chocolate Peanut Butter Cookies

best vegan chocolate cookie recipeThis simple chocolate and peanut butter cookie is one of the easiest recipes around. I’m sure you’re already familiar with the ubiquitous PB+Sugar+Egg+Baking Soda cookie. If not, click on a few of those links.

For the chocolate version of this classic breakfast cookie, I used mashed ripe banana instead of an egg, added unsweetened cocoa powder, and reduced the sugar a bit. Coconut sugar is delicious, but feel free to sub brown or raw sugar.

Refrigerating the dough for at least a couple of hours makes a huge difference in these gluten free cookies. Chilling any dough prevents the cookies from spreading too much in the oven and the flavors get a chance to intermingle before getting baked. And that’s always a good thing.

Salted Chocolate Peanut Butter Cookies

10 minutes

18 Salted Chocolate Peanut Butter Cookies

Here's the easiest cookie you'll ever make. Gluten free, vegan, and seriously good.

Ingredients

  • 1 cup peanut butter
  • 3/4 cup coconut sugar
  • 1/3 cup mashed ripe banana
  • 1/4 cup unsweetened cocoa
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon baking powder
  • Coarse sea salt

Instructions

Combine peanut butter, sugar, banana, cocoa, vanilla extract, and baking powder. After mixing all ingredients thoroughly, cover bowl and refrigerate dough at least two hours. Cookie dough loves to chill, too.

To bake, preheat oven to 350 degrees. Use a #40 disher or small ice cream scoop to drop dough onto parchment lined baking sheets. Flatten dough balls ever so slightly with the back of a fork. Sprinkle cookies with sea salt before baking.

Bake cookies for 10 minutes. Remove from oven and let cookies rest on the baking sheet for a few minutes before transferring to cooling racks. Cookies will firm upon cooling.

http://freerangecookies.com/2013/04/25/salted-chocolate-pb-cookies/

salted chocolate bliss

Need something sweet right now?  Here’s how to make a cinnamon roll in 2 minutes.

Comments

  1. I’ve been looking a lot more into a gluten-free lifestyle, and it is such good news to see a recipe using chocolate and peanut butter (aka my weakness). Definitely giving these a try. Thanks!

  2. This may be appearing as a giant birthday cookie for my LO’s 1st bday today… it needs to be GF and dairy free…. & chocolate doesn’t hurt :)!! I want to save the actual super messy cake smashing for when we have family over, so a giant cookie would be different yet still loads of fun for our mini 1st birthday party.

    I am not sure I have any brown sugar left… do you think would white sugar work well if I added some molasses??

  3. These are so delicious! Just made them today and they made my day! I am not gluten free and didn’t have a couple of hours to put them in the fridge, to firm up, so I ended up adding 1/2 cup of flour (I bet one could use almond flour beautifully) and the texture was absolutely perfect! I also followed “Mama Lee’s” advice and used a little bit of molasses with the sugar I had on hand. The sea salt really makes these. Thanks for such a great easy cookie recipe!