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
Peanut butter chocolate thumbprints are heaven in a bite. They're made with simple ingredients and reduced sugar. They're gluten free, vegan and dairy free.
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
Use gluten free oats to make the recipe gluten free
You can replace rice milk with another milk of your choice
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Photography and styling by Zissy Lewin for Nutreats®
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