I’ve alluded to my bad habit of making late night cookies several times on this blog. But when I say “cookies” what I really mean is cookie dough (the dough rarely makes it into the oven). And when I say “cookie dough” what I really mean is some nut butter mixed with some gluten free flour, coconut sugar, vanilla extract and chocolate chips. I’ve never had a recipe for this cookie (dough) so I decided it was time to figure one out.
This iteration of my late night cookie uses cocoa powder instead of gluten free all purpose, making them flourless. They are rich, decadent but still healthy-ish without tasting like it. If you’re not into peanut butter, almond butter or hazelnut butter (nutella cookies?) would work just as well. Just make sure the nut butter is very smooth and creamy to the point of being pourable.
WHY THEY’RE HEALTHY// These flourless chocolate peanut butter cookies gluten free, vegan, dairy free, making them a healthier cookie than most. Although they still contain sugar, coconut sugar is a bit less refined than conventional sugar (not requiring a chemical process to produce) and contains minerals like zinc, potassium, magnesium and iron. Nut butter (buy organic, especially if using peanut butter as peanuts are heavily sprayed with pesticides), are a good source of healthy fats, vitamins and minerals. You can read about the health benefits of coconut oil in our post 5 Reasons to Use Coconut Oil. Cocoa (and cacao) powder is beneficial due to its extremely high antioxidant content; cocoa binds to free radicals and harmful metals. Cocoa polyphenols also prevent LDL cholesterol from oxidizing (and subsequently clogging arteries). //
- 1 flax egg
- 1 cup smooth unsweetened organic peanut butter (any creamy nut butter should work)
- 1 teaspoon molasses
- ¼ cup virgin coconut oil, slightly melted
- 1 teaspoon pure vanilla extract
- ½ cup coconut sugar
- ¼ cup + 1 tablespoon cocoa or cacao powder
- 1 teaspoon baking powder
- ¼ teaspoon salt (only if peanut butter is unsalted)
- ¼-1/2 cup chopped semi-sweet chocolate or vegan chocolate chips
- 2 oz bittersweet chocolate
- 1-2 teaspoons coconut oil
- cacao nibs
- Preheat the oven to 350 degrees Fahrenheit.
- Make your flax egg and set aside to gel for several minutes while you prepare the other ingredients.
- In a medium sized bowl, mix together the peanut butter, molasses, coconut oil and vanilla extract. Stir in the prepared flax egg.
- Add in the coconut sugar, cocoa powder, baking powder, salt, if using, and desired amount of chopped chocolate or chocolate chips until a dough forms.
- Divide the dough depending on the size cookies you want (I used heaping tablespoons, which yielded 12 cookies), roll into balls and space evenly on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes and allow to cool completely (this will help the cookies hold together).
- In a double boiler or carefully in the microwave, melt the bittersweet chocolate and 1-2 teaspoons of coconut oil and thoroughly mix. Drizzle the chocolate mixture over the cookies and sprinkle with cacao nibs, if using.