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Gluten-Free Chocolate Peanut Butter Cookies

These gluten-free chocolate peanut butter cookies are rich, chewy, and perfectly balanced with sweet and nutty flavors, making them an irresistible treat for all occasions!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Gluten-Free, Vegan
Calories: 130
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 100 grams soft dates A natural sweetener packed with fiber.
  • 160 grams natural peanut butter Opt for brands without added sugars or hydrogenated oils.
  • 2 tablespoons non-dairy milk (or water) Almond, soy, or oat milk work wonderfully.
  • 1 tablespoon coconut oil Adds moisture and a subtle tropical hint.
  • 1 teaspoon vanilla extract Use pure vanilla for maximum flavor.
  • 20 grams cocoa powder Choose unsweetened cocoa for perfect depth.
  • 1/2 teaspoon sea salt Enhances the flavors beautifully.

Method
 

Preparation
  1. Preheat your oven to 180 degrees C (350 degrees F) and line a baking sheet with parchment paper.
  2. In the bowl of a food processor, add the soft dates, peanut butter, non-dairy milk, coconut oil, and vanilla extract. Blend on high for about 1-2 minutes or until the mixture is creamy and the dates have thoroughly broken down.
  3. Add the cocoa powder and sea salt to the mixture. Blend again in the food processor until everything is fully combined. The dough should be slightly sticky but manageable.
  4. Form small balls of dough, about a tablespoon each, and place them on the prepared baking sheet. Space them about 2 inches apart to allow for spreading.
  5. Using the tines of a fork, gently press each ball to create a crosshatch pattern.
  6. Bake in the preheated oven for 8-10 minutes. The edges should be firm, but the centers remain slightly soft.
  7. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
  8. Optional: Drizzle or dip the cooled cookies in melted dark chocolate for an extra touch.

Notes

Don’t skip the cooling time; letting them sit ensures the right texture. Avoid overmixing after adding cocoa powder and salt.