Double Chocolate Peanut Butter Cookies

I was inspired to make these cookies while watching the Cookies & Cocktails special the other night on the Cooking Channel. Since it’s the holidays and I’m finally in the last month of this pregnancy, I thought I should treat myself to something indulgent and rich… and that is exactly what these cookies are! Also, I think I’ve officially decided that peanut butter and chocolate are my favorite combination! I used grain sweetened chocolate chips, but since I didn’t have the time to make my own, I used regular peanut butter chips. You could try to find  sugar free peanut butter chips, or you could skip these altogether and they would be just as delicious. The cookies have peanut butter and chocolate in the batter, so the baking chips are optional, but they just add to the amazing richness and indulgence of these cookies. These are definately a new favortie for me!

Double Chocolate Peanut Butter Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 22-24 cookies
 
Ingredients
  • ¼ cup plus 2 tablespoons millet flour
  • ¼ cup plus 2 tablespoons potato starch
  • 3 tablespoons brown rice flour
  • 3 tablespoons tapioca starch
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon xantham gum
  • 1 stick of butter, softened
  • ¼ cup plus 2 tablespoons coconut sugar
  • ¼ cup plus 2 tablespoons xylitol
  • ¼ cup plus 2 tablespoons creamy, natural peanut butter
  • ¾ teaspoon vanilla extract
  • 1 egg
  • ½ cup chocolate chips (optional)
  • ½ cup peanut butter chips (optional)
Instructions
  1. Cream together the butter and sugars.
  2. Add in the egg, vanilla, and peanut butter; beat until combined.
  3. Sift together the dry ingredients; gradually add to the wet ingredients until just combined.
  4. Fold in the baking chips, if using.
  5. Stick the dough in the freezer for about 10 minutes while you preheat the oven to 350 degrees.
  6. Drop by tablespoonfuls onto a lightly greased baking dish.
  7. Bake for 10-12 minutes or until the edges feel firm.

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