Bake these and your home will smell like chocolate for hours. Yes, these Chewy Chocolate and Peanut Butter Cookies smell fantastic when baking and come out indulgently chewy. Better still they are gluten-free, dairy-free, egg-free, vegan and processed-sugar free. I’ll have two!
Considering that regular milk chocolate is made from more than 50 percent sugar, this year I chose to abstain, instead indulging in a little sugar-free raw dark chocolate I now keep on hand in the freezer. The rest of the family was pretty good too. Mr Chipconnoisseur consumed a total of one tiny bunny and three mini eggs, while the kids have had their handful of eggs rationed out to them ever since the hunt on Easter morning. At the pace we’ve set, their 10 or so eggs and a bunny each should last them till next year.
But by Monday morning my chocolate cravings turned into chewy chocolatey peanut buttery cookie cravings instead. Since Kasha the dog ate our peachy Easter Cake on Sunday and I just had to satisfy my baked goods cravings by cranking up the oven again. This time, of course I had to be careful to keep the treats away from the dog – both chocolate and xylitol which I used in my version of the cookies adapted from Fettle Vegan are toxic to dogs.
Now, if you are not as strict on the sugar intake as I am, feel free to top the cookies with honeyed nuts and drizzle with some melted dark chocolate. Otherwise, enjoy them like this as they are amazingly good. I used this organic Smooth Peanut Butter, but for extra texture feel free to use crunchy nut butter instead, just make sure the ingredients’ list reads 100% peanuts, that way you will avoid all of the nasty stuff.
So, tell me, what was your biggest indulgence this Easter? Did you have chocolate or did you enjoy alternative treats?
Chewy Chocolate and Peanut Butter Cookies
Wet Ingredients and sweeteners:
- 1 cup organic peanut butter
- 1 cup mashed banana (1 large banana)
- 1/3 cup coconut sugar
- 1/4 cup xylitol
- 1/4 cup [non-dairy] milk
- 1/2 cup brown rice flour
- 1/2 cup plain gluten-free flour
- 1 tbsp raw cacao powder
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp potato starch
- 1/4 cup chopped nuts
Preheat oven to 180C (160C fan-forced, 350F, gas mark 4)
- In a large bowl mix together all wet ingredients and sweeteners until smooth.
- Sift all dry ingredients into the wet ingredients and using a wooden spoon, mix until the mixture forms a cookie dough ball and all dry ingredients are incorporated into the dough.
- Using a 1/8-cup capacity scoop, divide dough into 14 even balls. Roll each ball between your hands and flatten gently.
- If using, press a pinch of chopped nuts into each, or alternating biscuit.
- Bake in for 15 minutes, or until the cookies begin to brown around the edges.