Swap out the flour in a traditional peanut butter cookie with cocoa powder for a perfect pair that is ready to devour in no time.
By Vicki Brett-Gach
Standing at my counter the other night, I had the urge to bake something sweet, and I wanted it to be ready fast.
I was leaning toward my favorite Peanut Butter Thumbprint Cookies, but I was in the mood for something chocolate, too.
That’s when the idea hit me to add cocoa instead of flour to my standard peanut butter cookie recipe. Oh my goodness – the result was outstanding!
So this is my new favorite…light, delicate, scrumptious little bundles of chocolate peanut butter joy.
- ¼ cup unsweetened cocoa
- ¾ teaspoon baking soda
- ¼ cup sucanat or organic whole cane sugar
- ½ cup natural peanut butter
- 2 tablespoons unsweetened applesauce
- 2 tablespoons organic brown sugar
- ½ teaspoon pure vanilla extract
- pinch of salt (optional)
- 2 tablespoons sucanat or organic whole cane sugar
- Preheat oven to 350F degrees.
- In a large bowl, whisk together cocoa, baking soda, and ¼ cup sucanat.
- In a medium bowl, mix together the peanut butter, applesauce, brown sugar, vanilla, and salt, if using.
- Add the wet ingredients into the dry ingredients, and combine well.
- Form 1-inch balls of cookie dough, and roll one at a time in the extra 2 tablespoons of sugar, coating evenly. Place cookie balls on parchment-covered baking sheet, 2 inches apart. Bake for 8 to 12 minutes, or until almost firm to the touch.
- Remove from oven and place pan on cooling rack.
Vicki Brett-Gach is a food writer, recipe developer, cooking instructor, Certified Vegan Lifestyle Coach and Educator, and Certified Personal Chef. She specializes in simple, low-fat, heart-healthy plant-based nutrition, and writes, coaches, teaches, and blogs about delicious vegan food. Find more of Vicki’s recipes on her blog, Ann Arbor Vegan Kitchen at AnnArborVeganKitchen.com.