My boyfriend recently forwarded a recipe to me created by bake to the roots for gluten-free double chocolate peanut butter cookies. Unfortunately, I did not have all the ingredients to make them 1:1, so I came up with my own chocolate nut butter cookie recipe. If you are a chocolate addict, a brownie lover, or both, then you will love my double chocolate almond butter cookies. They are the expression of chewy, chocolaty goodness. You will treat yourself to more than one cookie guaranteed. Oh! Did I mention that they are super easy to make, low sugar, gluten-free and vegan? Well, now, I did! What’s on your to-do list? Baking!
Ingredients
Dry ingredients
- 1 cups oat flour
- 2 tsp baking powder
- 1/3 cup cocoa powder
- ¼ tsp sea salt
- 1/3 cup coconut sugar
Wet ingredients
- 1/3 cup melted vegan butter
- 1/2 cup almond butter
- 1 mashed, medium-sized banana
- 2 tbsp date syrup
- 2 tsp vanilla extract
Fold-ins
- ½ cup chopped semisweet chocolate chunks
Topping
- Chopped almonds (optional)
- Flakey sea salt (optional)
Instructions
- Add the dry ingredients to a large mixing bowl. Whisk until well-combined.
- Add the wet ingredients to a medium-sized bowl. Whisk throughly.
- Sift the dry mixture into the wet mix and gently combine using a spatula. Don’t overmix!
- Gently fold in the chocolate chunks.
- Chill dough in the fridge for 60 minutes.
- Preheat the oven to 180°C/ 350 °F.
- Using an ice cream scoop, scoop the dough onto a parchment-lined baking sheet. Six cookies should fit, with plenty of space between them. Top with some chopped almonds and/or flakey salt, if you desire.
- Bake the cookies for 15–18 minutes, until browned. Let cool for approximately 10 minutes on the baking sheet before transferring the cookies to a wire rack to cool completely.
- Enjoy!
belle + wild 