Peanut Butter Cookies with Chocolate Drizzle
These vegan peanut butter cookies have golden edges, soft middles, and an irresistible chocolate drizzle coating. Made with a few simple ingredients you already have around the house.
Servings 8 cookies
Ingredients
- ¼ cup natural peanut butter room temparture
- 3 tbsp plain dairy-free milk any variety (I used almond)
- 2 tbsp melted coconut oil divided
- ¾ cups all-purpose flour
- ⅓ cup coconut sugar
- 1 tsp baking powder
- 3 tbsp vegan chocolate chips
- pinch of sea salt
Instructions
- Preheat the oven to 375° and line a baking tray with parchment paper.
- In a large bowl, mix together the flour, coconut sugar, baking powder, and salt.
- Add the peanut butter, milk, and 1 tablespoon of the melted coconut oil. Mix well until a thick dough forms. Adding more milk if the mixture is too thick.
- Using your hands, shape eight cookies and place them on the lined baking tray.
- Bake in the oven for 10-15 minutes, until cookies have golden edges.
- Once cookies are done, remove them from the oven and let cool.
- While the cookies cool, make the chocolate drizzle.
- Place the chocolate chips and the remaining 1 tablespoon of coconut oil in a small glass jar. Place in microwave for 30-second intervals until chocolate is melted, stirring in between.
- Once cookies have cooled slightly, drizzle the melted chocolate over them and sprinkle with sea salt.
- Let the chocolate cool to harden for a few minutes and enjoy.
Notes
Storage: these cookies will keep for up to 5 days. You can also freeze them if you wish, for up to 3 months.
Peanut Butter: it's very important to use room temperature, drippy peanut butter. If it's too dry you won't be able to work it into a useable dough.