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 light brown sugar
–
1 large 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 levels C).
2.
Combine the butter, granulated sugar, and brown sugar in a large bowl and cream collectively till mild and fluffy.
3.
Beat within 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 ingredients to the moist components, beating till just mixed.
6.
Stir in the peanut butter chips.
7.
Roll dough into 1-inch balls and place on a baking sheet lined with parchment paper.
eight.
Bake for 10-12 minutes, or till the sides are set and the facilities are barely delicate.
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 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, mix the peanut butter, maple syrup, cocoa powder, vanilla extract, and baking soda. Mix well till a dough varieties.
3. Roll the dough into 1-inch balls and place on the ready baking sheet.
4. Flatten each 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 perimeters are slightly golden brown.
7. Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill completely.
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 these cookies, similar to 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)
– half teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– half cup (1 stick) vegan butter, softened
– half of cup granulated sugar
– half cup packed light 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 collectively the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar till light and fluffy. Beat in the vanilla and peanut butter.
4. Gradually add the dry ingredients to the moist ingredients, mixing until simply combined. Fold in 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 sides 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 cool fully.
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 big bowl, combine all elements and mix till properly combined.
– Drop dough by rounded tablespoons onto prepared baking sheet.
– Bake for 10-12 minutes, or until edges are golden brown.
– Let cool on baking sheet for a few minutes earlier than transferring to a wire rack to chill completely.
– Dairy-Free Chocolate Peanut Butter Cookies
– Ingredients:
– 1 cup gluten-free flour
– 1/2 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 big bowl, mix all components and mix till properly combined.
– Drop dough by rounded tablespoons onto prepared baking sheet.
– Bake for 10-12 minutes, or till edges are golden brown.
– Let cool on baking sheet for a few minutes before transferring to a wire rack to chill fully.
Gluten-Free Chocolate Peanut Butter Cookies
Dairy-Free Chocolate Peanut Butter Cookie Recipes
Indulge within the final treat with these decadent dairy-free chocolate peanut butter cookies no bake peanut butter cookies. These cookies are not solely delicious but in addition cater to these with dairy sensitivities or allergy symptoms.
Ingredients:
- 1 cup dairy-free butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 giant egg
- 1 half cups gluten-free flour blend
- 1/2 cup cocoa powder
- 1 cup peanut butter chips
- 1/2 cup chocolate chips
Instructions:
- Preheat oven to 375°F (190°C).
- In a big bowl, cream together the dairy-free butter, granulated sugar, and brown sugar until gentle and fluffy.
- Add vanilla extract and egg and blend nicely.
- In a separate bowl, whisk together the gluten-free flour mix and cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until simply mixed.
- Stir in the peanut butter chips and chocolate chips.
- Drop rounded tablespoons of dough onto a parchment paper-lined baking sheet.
- Bake for 10-12 minutes, or till the edges are slightly golden brown.
- 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 taste, use darkish chocolate chips.
- If you don’t have a gluten-free flour blend, you can use all-purpose flour.
- These cookies could be saved in an hermetic container at room temperature for as a lot as three days.
Paleo Chocolate Peanut Butter Cookies
Dairy-Free Chocolate Peanut Butter Cookie Recipes
These dairy-free chocolate peanut butter cookies are the perfect treat for many who are lactose illiberal or allergic to dairy. They are also a fantastic option for vegans and people who are following a paleo diet.
The cookies are made with a mixture of almond flour and coconut flour, which supplies them a chewy texture. They are also sweetened with maple syrup, which adds a pure sweetness without the necessity for refined sugars.
The chocolate peanut butter flavor comes from a combination of cocoa powder and peanut butter. The cocoa powder provides the cookies a rich chocolate flavor, whereas the peanut butter adds a nutty sweetness.
These cookies are easy to make and could be ready in simply half-hour. They are additionally a fantastic 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:
- Preheat oven to 350 levels F (175 levels C).
- Line a baking sheet with parchment paper.
- In a medium bowl, mix the almond flour, coconut flour, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the maple syrup, peanut butter, and water.
- Add the wet ingredients to the dry elements and blend till just mixed.
- Drop the dough by rounded tablespoons onto the ready baking sheet.
- Bake for 10-12 minutes, or until the perimeters are golden brown and the centers are set.
- Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.
Tips:
- For a chewier cookie, bake for 12-14 minutes.
- For a crispier cookie, bake for 10-12 minutes.
- These cookies can be stored in an airtight container at room temperature for up to three days.
Enjoy!
