Rich chewy chocolate peanut butter cookies sprinkled with a hint of sea salt and bursting with creamy peanut butter cups when you bite in.
These cookies can send you to rehab.
They are seriously addictive; I’ve seen three of my friends succumb to shaking and crying when I told them there were no more left.
Move over, Amy Winehouse. We’re comin for ya.
My bad, my bad.
Just trying to prove a point, here. And ultimately that point is that these cookies are dairy-free and gluten-free and some of the best cookies I’ve made to date. The sea salt sprinkled on top is really the icing on the sundae, I mean the cherry on the cake. I mean.
Woof, Can’t think. Consuming too many cookies, too quickly. Sugar high.
Or, don’t….because these nutritionally dense little delectables are actually made with fiber-rich ground oat flour, protein-laden little chia seeds, and healthy monounsaturated fat-containing coconut oil. Additionally, there is no need for 800 million fancy gluten free flours here. Can I get a hallelujah?
Chocolate Peanut Butter & Sea Salt Cookies
- 1/2 cup peanut butter
- 1/2 cup coconut oil (not melted)
- 2 chia eggs (2 T chia seeds + 6 T water)
- 1 1/3 cup brown sugar
- 2 tsp vanilla
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp sea salt + more for sprinkling
- 1 tsp cinnamon
- 6 T cocoa powder
- 3 cups oat flour (can be made at home by grinding old fashioned oatmeal flakes!)
- 2 T non-dairy milk
- 8 oz peanut butter cups (I used the dark-chocolate ones from Trader Joe’s)
- Pre heat that trusty, faithful…or in my case, decrepit and stinky oven to 3fiddy degrees (aka 350) (aka I’m not a gangster) (aka just too much coffee)
- In a small bowl, combine the chia seeds and water and let sit for about 5 minutes until the texture is gooey and gelatinous. This is your “egg.” If you own a bullet blender, I actually whip these two ingredients together in one of those and the texture comes out even more gooey and egg-like. Perfecto.
- Combine chia “egg”, peanut butter, coconut oil, brown sugar, and vanilla in a bowl or in an electric mixer until thoroughly combined. *NOTE: If your coconut oil is already melted due to sitting out in room temp/warm weather, stick it in the freezer until it hardens up a bit!
- Slowly mix baking soda, baking powder, salt, cinnamon, cocoa powder, non-dairy milk, and oat flour until dough forms. To make oat flour, simply grind up old-fashioned rolled oats in a food processor until a powdery flour-like consistency is reached. You might also be able to use a coffee grinder but don’t quote me on that one. You can also purchase oat flour in most grocery stores.
- Carefully add in peanut butter cups and stir until just combined.
- Shape dough into balls and place on an ungreased cookie sheet.
- Sprinkle each cookie with sea salt.
- Bake for ~10 minutes, the coconut oil will keep hardening after they come out so don’t cook any longer than this even if they look too wet when you take them out of the oven. Let cool for 15 minutes! Trust me on this one, just let it be.
- Then devour.