Who Put the Peanut butter in my Chocolate Cookies
My friend Amy introduced me to these cookies and they are hands down my favorite! They are also gluten free, vegan and disappear in a hurry! There is truly no better combination then peanut butter and chocolate!
1/4 cup unrefined sugar
1/4 cup dark chocolate chips
1/4 tsp sea salt
1 cup + 1 Tbs barley, spelt or gluten free flour (or 1 cup all-purpose flour)
3 Tbs cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 cup pure maple syrup
2 – 2 1/2 Tbs agave nectar (or more maple syrup)
1 tsp pure vanilla extract
1/4 cup grape seed oil
1/4 – 1/3 cup natural organic peanut butter (smooth or chunky)
Preheat oven to 350 degrees. In a bowl, combine sugar, chocolate chips, and salt, sift in flour, cocoa powder, baking powder, and baking soda, and stir until well combined. In a separate bowl, combine maple syrup, agave nectar, vanilla, and oil until well mixed. Add wet mixture to dry, and stir until just well combined (do not overmix). With a knife, cut in peanut butter into batter, but just a little, so peanut butter remains in chunks and swirls in batter. Line a baking sheet with parchment paper. Scoop rounded tablespoons of batter onto baking sheet evenly spaced apart. Bake for 11 minutes (no longer, or they will dry out). Remove from oven and let cool on pan for 1 minute then transfer to cooling rack.