Well… what can I say? These gluten-free Double Chocolate Peanut Butter Cookies are to die for! There have not been many cookie recipes this lately where I’ve devoured the result as I did here. My beloved “friend” diabetes keeps me away from sweets most of the time, but I just could not resist here… and that means a lot! ;)
It’s probably the combination of chocolate and peanut butter. That’s kind of my kryptonite this lately. Once you start, it’s hard to stop eating these delicious cookies. Not good… or let’s say not good for me ;) The only thing you can do is to trick yourself by baking the cookies, resist to touch them while they are cooling down and then keep one and drop the rest into the freezer immediately so you don’t eat all at once. Whenever you are in the mood for a cookie you can grab one from the freezer and enjoy it – the rest can stay untouched for many months ;)
The fact that the cookies here are gluten-free is not really important for me – luckily I don’t have problems with gluten. Although using almond flour instead of regular white flour is actually quite good if you are a diabetic – the almonds have much less impact on your blood sugar levels than flour. Although, for those with gluten intolerance, these delicious cookies here are a great way to have an easy and delicious snack once in a while.
Unfortunately, the peanut butter chips are hardly available in German supermarkets. I have linked a supplier in the recipe, so you know what you should be looking for. If you can’t get hold of these peanut butter chips, just use some regular peanut butter as well as some chopped caramels. This should give you a similar result.
Otherwise, there is not much more to say about these cookies. I think the combination of the peanut butter flavor and chocolate is absolutely delicious. Sweet chocolate meets salty peanuts. The flaky sea salt on top of the cookies make everything even better… but you probably have seen that already in many of my recipes… you can call me “salted cookie bae” – but without the weird sprinkling technique. That looks like it hurts ;P
Unlike other cookies, I think the cookies get even better over time. Probably because of the almonds. Regular cookies get stale pretty quickly but these stay tasty and delicious for a long time. You should try one for yourself ;)
Happy Cookie Friday!
INGREDIENTS / ZUTATEN
5 oz. (140g) butter
3/4 cup (150g) brown sugar
1 large egg
1 tsp. vanilla extract
2 1/2 cups (300g) ground almonds
2 tbsp. cocoa powder
1/2 tsp. baking powder
1/2 tsp. salt
10.5 oz. (300g) semi-sweet chocolate, chopped
3.5 oz. (100g) peanut butter chips*
flaky sea salt
140g Butter
150g brauner Zucker
1 Ei (L)
1 TL Vanille Extrakt
300g Mandeln, blanchiert & gemahlen
2 EL Kakao
1/2 TL Backpulver
1/2 TL Salz
300g Zartbitterschokolade, gehackt
100g Erdnussbutter Chips*
Meersalzflocken
DIRECTIONS / ZUBEREITUNG
2. Add the butter and brown sugar to a large bowl and mix on high speed until light and fluffy. Add the egg and vanilla extract and mix until well combined. Mix the ground almonds with cocoa powder, baking powder, and salt and add to the bowl – mix until just combined. Add the chopped chocolate and peanut butter chips and fold in. Use a cookie scoop or tablespoons to place dough portions with enough space in between on the prepared baking sheet and flatten them. Sprinkle with some flaky sea salt and bake for about 16-18 minutes or until they got some color and the edges are set. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack to cool down completely. Repeat with the remaining dough.
2. Die Butter und den braunen Zucker in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen. Das Ei und den Vanille Extrakt dazugeben und gut verrühren. Die gemahlenen Mandeln mit Kakao, Backpulver und Salz vermischen und dann mit in die Schüssel geben und kurz unterrühren. Die gehackte Schokolade und Peanut Butter Chips dazugeben und unterheben. Mit einem Cookie Scoop (Eisportionierer) oder Esslöffeln Teigportionen auf das Blech setzen und flachdrücken. Mit Meersalzflocken bestreuen und dann für etwa 16-18 Minuten backen. Aus dem Ofen holen und auf dem Blech für einige Zeit abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.
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Here is a version of the recipe you can print easily.
Double Chocolate Peanut Butter Cookies (gluten-free)
- Prep Time: 00:15
- Cook Time: 00:18
- Total Time: 01:00
- Yield: 14
- Category: Cookies
- Cuisine: American
Description
Delicious and gluten-free cookies with loads of chocolate and peanut butter – my favorite cookies these days ;)
Ingredients
Instructions
Notes
Enjoy baking!
Links marked with an asterisk (*) are links that lead to a website where you can buy the ingredients. I am not connected to that site and I will not get any money from them – I still have to mark this as “Advertising/Werbung” since I am kind of “promoting” the product even though it is just an example to show you how it looks like ;)
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
