In the inane world of internet holidays, today is peanut butter cookie day. I used that as an excuse to make peanut butter cookies. As one does.
This recipe is a modified version of an old peanut butter cookie recipe – a few switches in the cookie dough and the addition of a chunk of chocolate.
I halved the sugar and used coconut sugar instead of honey. To make up for taking out a wet ingredient for a dry ingredient I added an extra 2 tablespoons of rice milk. I opted for rice milk, as it has a sweet vanilla flavor so you don’t miss the removed sugar. It’s also my favorite nut free plant milk. Lastly, I added an octagon shaped Lindt chocolate. I’ve been buying the bulk Lindt Couverture chocolate in 70% cacao. As far as I know they’re only available at Lindt stores. They’re not only the perfect size to top a cookie with, but they add the perfect amount of chocolate goodness. If you can’t get them, a piece of dark chocolate will work. If you have some on hand, I highly recommend sprinkling a dash of Fleur de sel on the chocolate once it begins melting.
If you’re a cookie dough person, the batter for these peanut butter chocolate thumbprints is irresistible, I would think that if you leave out the baking powder you can probably shape them into balls and eat them as a raw peanut butter truffle, maybe dipping them in some melted chocolate.
Peanut Butter Chocolate Thumbprint Cookies
- 2 cups rolled oats ground into a flour
- 1/4 cup coconut sugar
- 1 tsp baking powder
- 1/4 tsp Salt
- 1 cup peanut butter smooth
- 1/4 cup + 2 tbsp rice milk
- 1 tsp vanilla extract
- 17 pieces dark chocolate to top each cookie with
You will also need
- high speed blender, miller or coffee grinder for grinding oats into a flour
- baking paper / non stick baking spray
- baking tray
- Preheat the oven to 180°C and line a baking sheet with paper or spray it with a baking spray
- Preheat the oven to 180°C and line a baking sheet with paper.
- Grind oats into a flour.
- In a medium bowl combine the ground oats, coconut sugar, baking powder and salt. Set aside.
- In a large bowl combine the peanut butter, vanilla and milk.
- Add the dry ingredients to the wet ingredients and stir until combined
- Scoop out 2 tablespoon measurements of batter and shape into balls and placed on to a lined baking sheet (the cookies do not spread so you don’t have to leave a big space between them)
- Flatten the balls with the back of a cup or measuring cup.
- Bake for 11 minutes. Remove from oven. As soon as they come out the oven, press a chocolate piece into the middle. This will cause the cookie to spread more and “break” but they will firm once cooled. If you’re using fleur de sel, sprinkle it on top of the chocolate now. Allow to cool for at least 5 minutes before removing cookies from baking sheet and placing on a rack to cool completely. The chocolate melts, but will firm up once completely cool.
- Store in an airtight container for up to a week
You can replace rice milk with another milk of your choice
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.