Peanut Butter Chocolate Chunk Cookie

Recipe

Vegan, Gluten Free

Servings: 24 small cookies

Cookie Dough

This cookie is THE BEST treat and snack. It’s sweet and a little savory, with the subtle bitterness of dark chocolate.  It’s rich.  It’s nutty.  It’s a cookie we LOVED making for our patrons and yogi’s at the cafe and studio.  If you like peanut butter and chocolate, you will love this cookie.

Ingredients:

1 cup crunchy unsweetened peanut butter

1 cup apple butter (or ⅔ cups apple sauce)

⅔ cup coconut oil

¾ cup coconut sugar

2 tbsp maple syrup

1 tsp vanilla extract

1 cup oat flour*

½ cup quinoa flour

⅛ cup tapioca flour

1 cup oats

1 cup shaved almonds

½ cup pumpkin seeds

½ cup sunflower seeds

¼ cup chia seeds

½ cup flax meal

2 tbsp cinnamon

½ tsp nutmeg

1 tsp baking soda

½ tsp salt

2 bars semi sweet chocolate cut into chunks

*you can make oat flour by blending oats in a high speed blender

Directions:

  1. Preheat oven to 350

  2. In a mixing bowl combine peanut butter, apple butter or sauce, coconut oil, coconut sugar, maple syrup and vanilla.  Stir until smooth and set aside.

  3. In a large mixing bowl, combine oat flour, quinoa flour, tapioca flour, oats, shaved almonds, pumpkin, sunflower and chia seeds, flax meal, cinnamon, nutmeg, baking soda and salt.  Stir until well combined.

  4. Mix the wet into the dry ingredients and stir until well combined.

  5. Chop chocolate into chunks.  When you cut the chocolate, pick out 24 larger chunks and cut the remaining chocolate into finer pieces.  Add the finer chocolate pieces and crumbs to the mix and stir.

  6. Line a baking tray with lightly oiled parchment paper (coconut or avocado oil)

  7. Lightly oil hands and form your cookies.  We recommend smaller snack size cookies, about 1 1/2 inches in diameter and ½ inch thick.  You can place these cookies close together on the tray as they will not expand.  In the center of each cookie press a chocolate chunk.  If the cookie breaks a little, just press it back into shape with your fingers.

  8. Bake for 10 minutes.  Let cool and serve or store in the fridge or freeze for later.  You can also freeze and store the dough by rolling it up in wax paper about the diameter of the cookie so it forms a tube shape.  This way, you can easily cut your cookies out when you are ready to bake them.