Peanut butter and dark chocolate – I can’t think of a more tasty food combination, so of course I had to come up with a cookie recipe to honor this brilliant and scrumptious partnership.
This pair is an antioxidant and heart healthy powerhouse. Peanuts prevent inflammation and dark chocolate is known to lower blood pressure and prevent blood clots. Satisfying in taste, made with whole grains and added flaxseed, these cookies are nutrient dense and loaded with fiber. Who knew dessert could be this healthy?
This recipe makes about 15 – 20 cookies.
Ingredients:
1 cup oat flour (put rolled oats into blender to create flour consistency)
¼ cup almond flour
splash of maple syrup
¼ cup of Extra Virgin Olive Oil
¼ cup agave nectar
2/3 cup peanut butter (crunchy or creamy works. I prefer crunchy for added texture.)
1 tablespoon hemp milk (rice milk, almond milk or soy milk would work fine too)
2 teaspoons ground flaxseed
1 teaspoon baking soda
¼ teaspoon almond extract
1 teaspoon vanilla extract
1.5 – 2 ounces of dark chocolate, chopped (I used half of a Green & Blacks 70% dark chocolate bar)
Directions:
Preheat oven to 350 degrees
Grease baking sheet
In large bowl combine agave nectar, maple syrup, extra virgin olive oil, peanut butter, nondairy milk, flax seeds and vanilla and almond extracts. Use electric mixer to combine well.
Add flours and baking soda and continue to blend.
Fold in chopped chocolate and stir with a spoon.
Now this is where it gets a little messy. Use your hands to roll the dough into ¼ – ½ inch balls. I tried using spoons for this at first, but hands just work much better to pack the dough together.
Once all of the balls are placed on the cookie sheet, use the back of a spoon to slightly flatten the balls.
Bake for 8-10 minutes. Cookies won’t look golden brown on the edges because of the color of the peanut butter but they will brown on the bottom when they are cooked.
Allow to cool and use spatula to move cookies baking rack to cool completely.