Now, if you are not as strict on the sugar intake as I am, feel free to top the cookies with honeyed nuts and drizzle with some melted dark chocolate. Otherwise, enjoy them like this as they are amazingly good.
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Chocolate and Peanut Butter Cookies
- Total Time: 30 minutes
- Yield: 8 1x
Description
Feel free to top the cookies with honeyed nuts and drizzle with some melted dark chocolate. Otherwise, enjoy them like this as they are amazingly good.
Ingredients
Wet Ingredients and sweeteners:
- 1 cup (240 ml) organic peanut butter
- 1 cup (240 ml) mashed banana (approx 1 large banana)
- ⅓ cup (80 ml) coconut sugar
- 1/4 cup (60 ml) xylitol
- 1/4 cup (60 ml) [non-dairy] milk
Dry Ingredients:
- 1/2 cup (120 ml) brown rice flour
- 1/2 cup (120 ml) plain gluten-free flour
- 1 tbsp raw cacao powder
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp potato starch
Optional:
- 1/4 cup (60 ml) chopped nuts
Instructions
- Preheat oven to 180C (160C fan-forced, 350F, gas mark 4)
- In a large bowl mix together all wet ingredients and sweeteners until smooth.
- Sift all dry ingredients into the wet ingredients and using a wooden spoon, mix until the mixture forms a cookie dough ball and all dry ingredients are incorporated into the dough.
- Using a ⅓-cup capacity scoop, divide dough into 14 even balls. Roll each ball between your hands and flatten gently.
- If using, press a pinch of chopped nuts into each, or alternating biscuit.
- Bake in for 15 minutes, or until the cookies begin to brown around the edges.
Notes
- To store: place cooled cookies in an air-tight container and store in the pantry for upto 1 week.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Baking
Nutrition
- Serving Size: 1 cookie
- Calories: 200
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Frequently Asked Questions
Are these cookies gluten-free?
Yes — the recipe uses ½ cup of brown rice flour and ½ cup of plain gluten-free flour instead of wheat flour, along with 1 tsp of potato starch as a binder. The mashed banana (approximately 1 large banana) also helps bind the dough without gluten.
What sweeteners does this recipe use instead of regular sugar?
The recipe uses a combination of ? cup coconut sugar and ¼ cup xylitol, plus the natural sweetness from the banana. The article notes the author is mindful of sugar intake, and the optional dark chocolate drizzle and honeyed nuts topping allow you to add sweetness according to your own preference. 
