The only time a thumbprint is acceptable on a cookie
Vegan | Gluten Free | Dairy Free
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.
Shop the recipe here
Photography and styling by Zissy Lewin for Nutreats®
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