Chewy, fudgy, and oil-free, these chocolate peanut cookies bring together the classic duo of chocolate and peanuts. Plant-based and gluten-free friendly, they’re ready in minutes.
Ingredients
- 1 cup old-fashioned rolled oats or certified gluten-free rolled oats not instant (100 g)
- ¼ cup cacao powder can sub cocoa powder (25 g)
- 3 tablespoons almond flour
- 1½ tablespoons coconut sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup unsweetened applesauce (70 g)
- ¼ cup 100% pure maple syrup (60 ml)
- 1 tablespoon unsweetened peanut butter can sub almond butter
- 1 tablespoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- ⅓ cup raw peanuts chopped (50 g)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Place the oats, cacao powder, almond flour, coconut sugar, baking powder, baking soda, and salt into your blender and blend until the oats are powdered, about 30 seconds. Transfer to a large mixing bowl and set aside for now. No need to wash or rinse your blender.
- Place the applesauce, maple syrup, peanut butter (or almond butter), apple cider vinegar, and vanilla extract into your blender and blend until smooth.
- Transfer this wet mixture into the mixing bowl with the dry mixture and stir together until the dry and wet ingredients are incorporated. Stir in the chopped peanuts.
- Form one-inch dough balls by scooping up the batter with a tablespoon (batter should be rounded in the tablespoon, no need to be exact with this) and place them on the baking sheet, about 2 inches apart. The batter will be sticky, this is okay, just do the best you can.
- Take a small square of wax paper and lightly place it on top of one of the cookie balls. Use a flat-bottomed drinking glass to gently press down, making the cookie about ½" thick. Remove the wax paper and repeat with each cookie. Alternatively, you can use your fingers to press them down. Whatever you like best.
- Place in the oven and bake for 10 minutes.
- Allow to cool for 2–3 minutes then transfer them to a cooling rack to cool completely.