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 350Âş

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,

Chocolate Peanut Butter Crack Cups

peanut butter crack cupsPeanut Butter Crack Cups

I can not get enough peanut butter lately so like any good vegan athlete, I have incorporated into my desserts! These are simple, and incredibly amazing.

Peanut Butter Crack Cups

Makes 5 super large cups, about 30 mini

Chocolate Shell Coating:

1c vegan chocolate chips

2T coconut oil

Pinch pink salt

Peanut Butter Filling:

3/4c Organic natural, crunchy peanut butter

1/3c maple sugar- whizzed and powdered in the Vitamix

Pinch pink salt

 —

1/3c brown rice krispy cereal

30 mini or 5-6 maxi cup cake liners

*peanut butter crack cups

Over a double boiler, heat up water and place the chocolate chips and the coconut oil above. If you don’t have a double boiler, a pot of boiling water covered with a heat resistant bowl works perfectly. Melt the chocolate slowly over medium high heat. While the chocolate is melting, prepare your filling.

In a medium bowl, add in the peanut butter. If you haven’t done so already- put your maple or coconut sugar in the Vitamix and run the motor until the contents look powdery. Add this powder to the peanut butter, add the salt and mix well, until all of the sugar is well incorporated. Taste and if more salt is needed, add it.

On a plate, arrange your mini or maxi cupcake liners. For the maxi, spoon 1T of melted chocolate. For the minis’ about 1heaping t. Gently tap the chocolate to cover the bottom of the liner and work up the sides.

***only with the Maxis….Place this in the fridge or freezer to set, about 10-15 minutes***

After they are set, remove them from the fridge and spoon in the peanut butter filling (1T for maxi, 1t for minis’) Again, gently tap the filling to fill the liner.

***only with the Maxis….Place this in the fridge or freezer to set, about 10-15 minutes***

 Repeat spooning the chocolate over the PB filling, same 1T or 1t, maxi, minis’.

Sprinkle in about 1T of rice cereal over the top of the cup, gently encouraging them to become a part of the chocolate topping, you can use a spoon if necessary but you want them to set up “in” the coating.

Let set for an hour at least, 2 is better.

THESE ARE INCREDIBLE. 

Peanut Butter Cacao Power Smoothie

*PBCACAOSMOOTHIE

Peanut Butter Chocolate Power Smoothie

1c nut milk

2T raw cacao powder

1T raw agave or raw local honey

2T peanut butter

1t vanilla

1scoop protein powder

1T hemp seeds

pinch Himalayan sea salt

1c ice

blend all ingredients together except the ice and process until smooth- taste and adjust if needed

add the ice and blend just until smooth.

Variations:

Chocolate Monkey- add 1 frozen banana in place of the ice

Peanut Butter Maca Chocolate Chip Power Smoothie

*Peanut Butter Maca Chocolate Chip Power Smoothie

Fricken CRAZY delicious.

I use Sun Warrior Raw Vegan Vanilla Protein in my shakes.

1c nut milk
2T cacao nibs
1T raw agave or raw local honey
2T peanut butter
1t vanilla
1scoop protein powder
2t Maca powder
1T chia seeds
1T hemp seeds
pinch Himalayan sea salt

——

1c ice
blend all ingredients together except the ice and process until smooth- taste and adjust if needed
add the ice and blend just until smooth.