Double Dark Chocolate Peanut Butter Cookies [Dairy, Soy, Egg & Gluten-Free]

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There is something so special about a sunny spring day!
Glorious green color begins to pop up all around us. Plants are pushing through
the earth, spring flowers are blooming, birds are chirping, and a fresh sense
of renewal lingers in the air. It’s a truly magnificent feeling.

Although it is later than usual this year, Easter is right
around the corner and chocolate has been on my mind. Just writing the word
chocolate conjures up the magnificent scent, puts a smile on my face, and makes
me feel at ease, as I hope this recipe will do for you.

What I love about these Double Dark Chocolate cookies is
that they are not overly sweet. They truly have an indulgent dark chocolate
flavor without the intense sweetness. The coconut oil, although less common in
baking, is a healthier alternative than traditional fats often used in cookie
recipes. The coconut sugar and brown rice syrup provide a milder sweetness, and
are thought to have less of an impact on your blood sugar than table sugar.
It’s the perfect treat for a sunny spring day and since they’re made without dairy, eggs, soy, or gluten, they’re great for anyone with food allergies.

The only problem with them is… cookie monsters (husbands,
children, anyone with a nose) will have a hard time waiting to eat them.

This husband is a sneaky cookie monster.

Please enjoy! 

Double Dark Chocolate
Peanut Butter Cookies


Yields: about 24 cookies

Ingredients:

  • 1 Tbsp. flaxseed meal
  • 3 Tbsp. water
  • ½ cup brown rice syrup
  • ¼ cup coconut sugar
  • 2/3 cup peanut butter
  • ¼ cup coconut oil (not melted)
  • 2 tsp. pure vanilla extract
  • 1 ½ tsp. baking soda
  • ½ tsp. sea salt
  • ¼ cup raw cocoa powder
  • 1/3 + ¼ cup brown rice flour
  • ½ cup semi-sweet chocolate chips, dairy & soy free (try Equal
    Exchange Organic & Fairly Traded semi-sweet chocolate chips
    , or the Enjoy
    Life brand
    )

Directions:

Preheat oven to 350F.

Line a baking sheet with a silpat (optional).

To a large mixing bowl add flaxseed meal and water. Stir and
allow to rest and thicken up for 3 minutes.

Add the brown rice syrup, coconut sugar, peanut butter,
coconut oil and vanilla extract to the bowl, and mix until combined, about 3
minutes.

Gradually mix in the baking soda, sea salt, cocoa powder,
and brown rice flour until combined.

Stir or mix in chocolate chips.

Using a melon baller or rounded tablespoon drop cookies onto
a baking sheet spaced 2 inches apart. Handling as little as possible, gently
flatten each cookie into a disk shape (it may help to roll the dough into a
ball shape first). Note: Due to the
nature of the coconut oil it may begin to melt and pool around the raw cookie
dough, that’s OK. Simply mix dough between batches, and remove any excess oil from
the baking sheet before adding a new batch of cookies to the pan.

Bake for approximately 8 to 10 minutes.

Allow the cookies to cool on the baking sheet for 10 minutes
before transferring to a cooling rack.

Note: When the cookies are fresh out of the oven, warm on
the baking pan, you may want to cut away the excess ring the coconut oil makes
around the edges of some cookies for a more attractive shape (optional).