Gluten Free Double Chocolate Fudge Peanut Butter Cookies 2015

Gluten Free Double Chocolate Fudge Peanut Butter Cookies 2015

Officially my new favorite cookie…I know I just said that the last time with the the Gluten Free Double Fudge Walnut Brownie Cookies but seriously, there is nothing like peanut butter and chocolate together….NO ONE WOULD NO NOTHIN about this cookie other than it KICKS TOTAL ASS. It makes a lot of these badass muthers so feel free to 1/2 the recipe so as not to eat THE ENTIRE batch on your own…Also think of the possibility of ice cream sandwiches….SERIOUSLY???????

Gluten Free Double Chocolate Fudge Peanut Butter Cookies 2015
makes 22-24 cookies

1/3c all purpose GF flour – I use Bob’s All Purpose GF Flour

1/2c rolled oats- to be buzzed
1/2c +2T cocoa powder
1/2c sucanat, maple or date sugar
3/4c vegan chocolate chips
1/2t baking powder
1/2t salt
—-
1/2c +2T maple syrup
1/4c +2T coconut oil, melted, cooled
1c crunchy peanut butter

1t vanilla

Preheat oven to 350º

Process the oats in a food processor until they are the consistency of coarse flour.

In a small bowl, mix all of the wet ingredients together, the peanut butter, maple syrup, coconut oil, and vanilla.

In a separate, larger bowl, place all of the dry ingredients; sucanat, and the chocolate chips. In the same bowl, sift the flour, cocoa powder, baking powder and salt. Sifting isn’t absolutely necessary but it insures there won’t be clumps of flour or worse, chunks of salt, in the batter.
Pour the wet ingredients into the dry and with a spatula mix until everything is well incorporated.

Using a 1 ounce ice cream scoop or two spoons, scoop out a generous heaping tablespoon of batter onto a parchment or silpat lined baking sheet. Scoop or spoon out onto baking sheet with space in between. Gently flatten out each cookie with the bottom of a dry measure or glass. Using a fork, create the traditional crosshatch on top of each cookie.

Bake for 10 minutes. Turn the pan (s) and continue to bake for another 5 minutes or until crisped around the edges.  Let cool for at 2-3 minutes on the pan and then remove them to a cooling rack.

Store in an airtight container in the fridge. They are delicious both cold and room temperature,

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