Jessica shares a delicious cookie recipe to go with our Nourishing Back to School recipes today. They are grain- and flour-free, lightly sweetened, and a perfect after school snack. – Kimi
These chocolate peanut butter cookies make a perfect after school treat, or a special treat in the lunchbox of kids (big or little!). They are even better with a glass of cold milk. These cookies are rich in flavor, with a perfect balance of chocolate and peanut butter. They are only mildly sweet, plus they’re packed full of protein and fiber so they are quite filling. They are gluten- and grain-free and only made with natural sweeteners. There is nothing better (in my opinion) than a chocolate peanut butter cookie. The recipe was inspired by a recipe I found on Health-Bent.com for their Paleo Double Chocolate Chunk Cookies.
Chocolate Peanut Butter Cookies
If you need the recipe to be strictly gluten and dairy-free, make sure you use gluten-free vanilla and gluten and dairy-free chocolate chips.
2 cups organic peanut butter
4 pastured eggs
1/4 cup fresh ground flax meal
1/2 cup high-quality, organic cocoa powder
1/2 cup high-quality, organic dark chocolate chips
1 teaspoons vanilla
1/8 cup coconut sugar
12 drops stevia (SweetLeaf brand is what I used)
coconut oil for pans
1. Cream the peanut butter and eggs together until smooth.
2. Add in the rest of the ingredients and mix until combined.
3. The dough is going to be crumbly so you will need to shape each cookie by hand. Refrigerating the dough for a few minutes helps (and definitely keep it in the fridge between batches).
4. Shape and flatten the cookies to your desired size – this is not the kind of dough that spreads, so the size you make the cookie will be the size of the finished cookie.
5. Place cookies on a cookie sheet that has been greased with coconut oil.
6. Bake cookies at 350 degrees for 12-15 minutes. Because the cookie dough is so dark, it’s important not to overcook them, as you won’t be able to tell if they are browned. Don’t cook for longer than 15 minutes or they will be too dry and crumbly. They will be done when the edges of the cookies start to show little cracks. They may seem undercooked when you take them out, but they do harden as they cool.
7. Makes approximately 18 cookies. Store in an airtight container in the fridge, though they taste best at room temperature.
Jessica Espinoza is the founder and publisher of Delicious Obsessions, a real food blog focused on cooking, baking, nutrition, and natural living. Jessica is passionate about food and she was drawn to the kitchen at an early age. She began helping her mother cook and bake around the age of three. She has been in the kitchen ever since, even working as the lead chef in a restaurant in her hometown. Jessica’s main goal is to provide real food recipes that are simple, yet delicious, as well as show that eating healthy doesn’t have to be complicated or expensive. She has a strong desire to show people how making even small changes in their diet and food selections can make a huge difference in their lives. She is a founding member and contributor of the Nourished Living Network. You can find Jessica on Facebook, Twitter, Google+, and Pinterest.
Latest posts by KimiHarris (see all)
- Mini Grain Free Dark Chocolate Tarts - July 6, 2015
- Dairy Free Pineapple Whip - July 1, 2015
- 11 Research Driven Ways to Get a Good Night’s Sleep - June 24, 2015