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Oct
17

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Dairy-Free Chocolate Peanut Butter Cookie Recipes

Category: Recipes Leave a Comment

Dairy-Free Chocolate Peanut Butter Cookie Recipes

Dairy-Free Chocolate Peanut Butter Cookie Recipes

Classic Chocolate Peanut Butter Cookies

Dairy-Free Chocolate Peanut Butter Cookie Recipes

Classic Chocolate Peanut Butter Cookies

Ingredients:

–

1 cup dairy-free butter, softened

–

1/2 cup granulated sugar

–

1/2 cup packed mild brown sugar

–

1 massive egg


–

1 teaspoon vanilla extract

–

1 half of cups all-purpose flour

–

1/2 cup unsweetened cocoa powder

–

1 teaspoon baking soda

–

1/2 teaspoon salt

–

1 cup peanut butter chips

Instructions:

1.

Preheat oven to 350 degrees F (175 degrees C).

2.

Combine the butter, granulated sugar, and brown sugar in a big bowl and cream collectively until mild and fluffy.

three.

Beat in the egg and vanilla extract.

4.

In a separate bowl, whisk collectively the flour, cocoa powder, baking soda, and salt.

5.

Gradually add the dry components to the wet ingredients, beating till just combined.

6.

Stir within the peanut butter chips.

7.

Roll dough into 1-inch balls and place on a baking sheet lined with parchment paper.

8.

Bake for 10-12 minutes, or till the edges are set and the centers are barely soft.

9.

Let cool on a wire rack before serving.

Flourless Chocolate Peanut Butter Cookies

Dairy-Free Chocolate Peanut Butter Cookie Recipes

Flourless Chocolate Peanut Butter Cookies

Ingredients:

  • 1 cup creamy peanut butter
  • 1/2 cup maple syrup
  • 1/4 cup cocoa powder
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 cup chocolate chips (optional)

Instructions:

1. Preheat oven to 350 degrees F (175 levels C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the peanut butter, maple syrup, cocoa powder, vanilla extract, and baking soda. Mix well until a dough forms.
3. Roll the dough into 1-inch balls and place on the ready baking sheet.
four. Flatten every ball with a fork to create a crosshatch pattern.
5. Sprinkle chocolate chips on high, if desired.
6. Bake for 10-12 minutes, or until the edges are barely golden brown.
7. Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool fully.

Tips:

  • For a chewier cookie, bake for 12-14 minutes.
  • For a crispier cookie, bake for 10-12 minutes.
  • If you don’t have maple syrup, you can use agave nectar or brown rice syrup.
  • You can add different mix-ins to those cookies, such as chopped nuts, dried fruit, or oats.

Vegan Chocolate Peanut Butter Cookies

Dairy-Free Chocolate Peanut Butter Cookie Recipes

Vegan Chocolate Peanut Butter Cookies

Ingredients:

– 1 1/4 cups gluten-free flour (plus more for dusting)
– 1/2 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– half cup (1 stick) vegan butter, softened
– 1/2 cup granulated sugar
– 1/2 cup packed mild brown sugar
– 1 teaspoon vanilla extract
– half of cup creamy peanut butter
– half of cup dairy-free chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a big bowl, cream together the butter, granulated sugar, and brown sugar till mild and fluffy. Beat in the vanilla and peanut butter.
4. Gradually add the dry components to the moist ingredients, mixing until just combined. Fold within the chocolate chips.
5. Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches aside.
6. Bake for 10-12 minutes, or till the edges are golden brown and the centers are set.
7. Let the cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to chill completely.

Keto Chocolate Peanut Butter Cookies

– Keto Chocolate Peanut Butter Cookies (Dairy-Free)

– Ingredients:

– 1 cup almond flour

– half cup peanut butter

– 1/4 cup sugar substitute

– 1/4 cup cocoa powder

– 1/4 cup melted coconut oil

– 1 egg

– 1 teaspoon vanilla extract

– Instructions:

– Preheat oven to 350°F (175°C).

– Line a baking sheet with parchment paper.

– In a large bowl, combine all ingredients and mix till nicely combined.

– Drop dough by rounded tablespoons onto ready baking sheet.

– Bake for 10-12 minutes, or until edges are golden brown.

– Let cool on baking sheet for a few minutes before transferring to a wire rack to chill utterly.

– Dairy-Free Chocolate Peanut Butter Cookies

– Ingredients:

– 1 cup gluten-free flour

– half cup peanut butter

– 1/4 cup sugar

– 1/4 cup cocoa powder

– 1/4 cup vegan butter, softened

– 1 egg

– 1 teaspoon vanilla extract

– Instructions:

– Preheat oven to 350°F (175°C).

– Line a baking sheet with parchment paper.

– In a large bowl, mix all components and blend till properly mixed.

– Drop dough by rounded tablespoons onto ready baking sheet.

– Bake for 10-12 minutes, or till edges are golden brown.

– Let cool on baking sheet for a couple of minutes before transferring to a wire rack to cool completely.

Gluten-Free Chocolate Peanut Butter Cookies

Dairy-Free Chocolate Peanut Butter Cookie Recipes

Indulge within the final deal with with these decadent dairy-free chocolate peanut butter cookies. These cookies are not solely scrumptious but additionally cater to those with dairy sensitivities or allergies.

Ingredients:

  • 1 cup dairy-free butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 massive egg
  • 1 half of cups gluten-free flour blend
  • 1/2 cup cocoa powder
  • 1 cup peanut butter chips
  • 1/2 cup chocolate chips

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, cream together the dairy-free butter, granulated sugar, and brown sugar until gentle and fluffy.
  3. Add vanilla extract and egg and blend well.
  4. In a separate bowl, whisk collectively the gluten-free flour blend and cocoa powder.
  5. Gradually add the dry elements to the moist components, mixing until simply mixed.
  6. Stir within the peanut butter chips and chocolate chips.
  7. Drop rounded tablespoons of dough onto a parchment paper-lined baking sheet.
  8. Bake for 10-12 minutes, or till the perimeters are slightly golden brown.
  9. Let the cookies cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool utterly.

Tips:

  • For a richer flavor, use dark chocolate chips.
  • If you don’t have a gluten-free flour blend, you ought to use all-purpose flour.
  • These cookies may be stored in an airtight container at room temperature for as much as 3 days.

Paleo Chocolate Peanut Butter Cookies

Dairy-Free Chocolate Peanut Butter Cookie Recipes

These dairy-free chocolate peanut butter cookies are the right deal with for these who are lactose illiberal or allergic to dairy. They are additionally an excellent option for vegans and people who are following a paleo food plan.

The cookies are made with a combination of almond flour and coconut flour, which gives them a chewy texture. They are also sweetened with maple syrup, which provides a natural sweetness without the necessity for refined sugars.

The chocolate peanut butter taste comes from a mixture of cocoa powder and peanut butter. The cocoa powder gives the cookies a wealthy chocolate taste, while the peanut butter provides a nutty sweetness.

These cookies are simple to make and could be ready in just 30 minutes. They are also an excellent make-ahead snack or dessert.

Ingredients:

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup cocoa powder
  • 1/4 cup maple syrup
  • 1/4 cup peanut butter
  • 1/4 cup water
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions:

  1. Preheat oven to 350 degrees F (175 levels C).
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl, mix the almond flour, coconut flour, cocoa powder, baking soda, and salt.
  4. In a separate bowl, whisk together the maple syrup, peanut butter, and water.
  5. Add the wet elements to the dry elements and mix till simply mixed.
  6. Drop the dough by rounded tablespoons onto the prepared baking sheet.
  7. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
  8. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool fully.

Tips:

  • For a chewier cookie, bake for 12-14 minutes.
  • For a crispier cookie, bake for 10-12 minutes.
  • These cookies could be saved in an hermetic container at room temperature for as much as three days.

Enjoy!

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