Guys, I have a chocolate cookie winner here.
The other day I said that I won’t get suckered into decorating for Christmas yet. Although I still love ya if you are already decorating (cough, cough, mom 😉 ). I always decorate the weekend right after Thanksgiving day and that’s still the plan this year. I’m having friends over tomorrow and the table is decorated with pine cones, miniature pumpkins, candles, and flowers. So I’m definitely still embracing all things related to Fall.
However, I will admit that I’m already watching Christmas movies. The Hallmark Channel started their Countdown to Christmas the weekend before Halloween and you’d better believe that I’ve been watching them ever since then. I even watch Christmas movies in July when they play them! There is just something I love about them at any time of the year.
What goes with binge watching holiday movies? Cookies, of course. I’ve made a bazillion (roughly) kinds of chocolate cookies but I’ve never made any that are gluten-free and paleo friendly.
These chocolate cookies may be missing flour and white sugar, but they are NOT missing flavor. The key to these cookies staying together is in the peanut butter. In case you’re wondering, you do taste the peanut butter in the cookies but it’s a subtle flavor.
The chocolaty goodness is definitely what it’s all about here. They are like little fudgy brownies that come in a convenient cookie shape, and who wouldn’t love that?! Uhm, no one. Unless you don’t like chocolate and if that’s the case then… I wouldn’t know what that’s like. Like at all.
Flourless Paleo Peanut Butter Chocolate Cookies Recipe
(Makes 12 cookies)
- 1 cup creamy natural peanut butter (use the kind where the only ingredient is peanuts)
- 1 teaspoon coconut oil, melted
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 egg, slightly beaten
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips
- coarse salt for sprinkling on top
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat and set it aside.
- In a medium bowl, mix together the peanut butter, melted coconut oil, coconut sugar, vanilla extract, egg, cocoa powder, baking soda, and salt until well combined.
- Stir in the chocolate chips.
- Roll the dough into balls, about 2 heaping tablespoons each. I used the OXO good grips medium cookie scoop. Then gently flatten the dough with your hand.
- Bake them in the preheated oven for 7 to 8 minutes. Do not over bake them. They will feel soft to the touch but they will firm up as they cool.
- When you remove the cookies from the oven, sprinkle a little bit of coarse salt on top of them.
- Allow the cookies to cool on cookie sheet for about 10 minutes before transferring to a wire rack to finishing cooling.
Source: Ambitious Kitchen