These gluten-free vegan chocolate peanut butter cookies are soft and chewy on the inside, lightly crispy on the outside, and full of flavor. Oil-free and refined sugar-free.
1. Preheat oven to 375F. Line a cookie sheet with parchment and set aside.
2. Process all cookie ingredients in a food processor until the mixture begins to form a mass. Press a little bit of the mixture together with your fingers to see if it sticks and is the right texture to be formed into a ball.*
3. Scoop out about a 1½ – 2 tbsp of the dough and roll into a little ball with your hands. Flatten slightly between your palms. Place on the prepared cookie sheet. Repeat the process with the remaining dough until you get 8 dough balls. Space them out a few inches apart on the tray. Use a fork to press down each cookie ball to flatten it, first going one way, then the other to form a criss-cross pattern.
4. Bake in a pre-heated oven for approx 10 mins until the cookies become nice and golden. Remove from oven and cool the cookies on the tray on a wire rack (they’ll firm up a touch as they cool). Enjoy!
*The texture of the dough can be different depending on the peanut butter used. For example sometimes you might get a batch that’s more “oily” other times one that’s more dry + brands vary, etc. The dough should be soft and pliable. Not too sticky (it shouldn’t smear on your hands if you try to roll it), and not too dry (such that it cracks or falls apart as you try to roll it into a ball). If the mixture feels too sticky at this point, add a bit more flour (1 tsp at a time) and process again to incorporate; if too dry, add a bit more maple syrup.