Yep, Vegan, Gluten Free Peanut Butter Surprise Chocolate Cookies. Holy moly: what a mouthful (literally! bah!). I was inspired by Smitten Kitchen’s recent post about peanut butter balls delightfully hidden inside delicious chocolate cookies and decided that I needed to do a natural sugar, vegan, gluten-free version of these tasty morsels as soon as possible. I also happen to be enrolled in an amazing gluten-free baking course that is teaching me how to *actually* be good at gluten free baking, so I used some of those tricks to help make these cookies.
So, before I get to the recipe, I have a lot to say about these gems. First, they are filling. I can’t remember the last time I made a batch of cookies and didn’t eat at least 2 immediately. I couldn’t do it with these guys. I’m gonna attribute that to the fibre in them. More on that in a minute. Second, eat them cold (I would argue that about most cookies though). That said, I know you’ll want to try them straight out of the oven. Sure, do it if you have to, but promise me that you won’t judge them until you’ve tried them cold. Bonus points for eating them frozen. Third, they are labour intensive. Please don’t let that stop you from making them. But, be forewarned that if you have little kids who are not interested in baking, who are demanding your attention, this might not be the recipe for you….until nap time.
As usual, a few notes about ingredients:
- insert my usual peanut butter rant: use a brand with only salt and peanuts in it.
- coconut palm sugar: it has trace minerals, has some fibre and isn’t quite as empty as white sugar. No, I wouldn’t call it a health food. But we are making cookies, right?
- psyllium seed husks: we usually need an egg to bind gluten free cookies (or any cookies…) together. Since this is a vegan recipe, I used psyllium husks. They clump up in water, are FULL of fibre, and aren’t heat sensitive like chia and/or flax ‘eggs’.
- brown rice flour: a gluten free baking staple
- oat flour: made from ground oats 🙂
- arrowroot powder: helps to bind everything together and has a super mild flavour.
- cocoa powder: to make them rich and chocolatey!
- gf baking powder: yep, lots of baking powder has gluten in it. If you are trying to avoid gluten, make sure to get the gluten free version.
On to the recipe! Hope you love them <3.
Vegan, Gluten Free Peanut Butter Surprise Cookies
These are just sensational. Really sensational cookies.
Peanut Butter Surprise!
- 1/2 cup natural peanut butter
- 1/3 cup coconut palm sugar
- 1/4 tsp sea salt
- 1/2 cup coconut oil
- 1/4 cup natural peanut butter
- 3/4 cup coconut palm sugar
- 1 tsp vanilla powder
- 1 tbsp psyllium husk
- 3/4 cup brown rice flour
- 1/3 cup oat flour
- 1/4 cup arrowroot powder
- 2/3 cup cacao or cocoa powder
- 2 tsp gluten free baking powder
- 1/4 tsp salt
- up to 1/3 cup warm water (1 tbsp at a time)
- 1/4 cup chocolate sprinkles (for topping)
Peanut Butter Surprise
Mix all ingredients together until well incorporated. Spoon into tablespoon sized balls, place on a parchment lined baking sheet, and freeze until the cookie dough is ready.
Preheat your oven to 350 degrees.
Line a baking sheet with parchment paper.
Put the sprinkles in a separate bowl and keep them for later.
Using a food processor fitted with the 's' blade (or by hand!), mix the coconut oil, peanut butter, palm sugar, and vanilla powder until uniform.
In a separate bowl, mix the dry ingredients together, ensuring they are well blended.
Sift the dry ingredients into the food processor (make sure you sift!) and mix until a dough forms.
If your dough is dry and crumbly (like mine was!), then add warm water, 1 tbsp at a time to the food processor until a soft dough forms. Do this quite carefully!
Assemble the cookies!
Once you have a nice dough, put it in a bowl for easy access. Take one tablespoon at a time, flatten it in your palm and put a ball of peanut butter filling in the middle. Make another cookie disc and cover the top of the peanut butter ball.
Pinch the edges together to seal in the peanut butter.
Roll the cookie in the sprinkles.
Lay on the cookie sheet and flatten slightly.
Bake for 9 minutes.
Let sit on the pan for 10 minutes before moving them to a cooling rack.
These cookies are DEFINITELY better when they are cool. In fact, I think they taste best straight out of the freezer. So freeze them fast so you can eat them sooner.
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