Ingredients
Scale
Wet Ingredients:
- 1/2 cup creamy peanut butter
- 1/2 cup coconut milk (from a can)
- 1/2 cup maple syrup
Dry Ingredients:
- 1 cup peanut butter powder
- 1 cup gluten free oat flour
- 2 teaspoons baking powder
- Pinch of salt (only if your peanut butter is unsalted)
Extras:
- 1/2 cup dark chocolate chips (for drizzling)
Instructions
- Preheat the oven to 350 degrees. Line a baking tray with parchment paper and set aside.
- In one bowl, stir together all the wet ingredients. In a second bowl, stir together all the dry ingredients. Add the wet ingredients into the dry and stir to combine.
- Using a heaping tablespoon of the batter, roll it onto a ball and place it on the baking sheet. Repeat with the remaining dough, leaving about 3 inches between cookies. Use your hand to gently flatten the cookies into plump round discs. Bake for 12-14 minutes or until the edges begin to turn golden brown. Remove them from the oven and let them cool on the baking tray for 5 minutes. Move them to a cooling rack and let them cool completely.
- Once the cookies are cooled, melt the dark chocolate chips in the microwave at 50% power, stirring every 30 seconds. Once the chocolate is melted, use a spoon or a piping bag to drizzle it over the cookies. Let the chocolate set and then serve.
Notes
If you want a faster recipe, just throw the chocolate chips into the batter rather than drizzling on top! Its equally delicious and easier.
Nutrition
- Serving Size: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0