Welcome to the land of my new favorite cookie… half moon peanut butter deliciousness (cookies)!
Seriously, I was so impressed by the way these turned out. And if I’m being honest, I was initially just in the mood for peanut butter cookies, buttt I usually want chocolate with my desserts, so I considered putting chocolate chips into the batter. Peanut Butter Chocolate Chip Cookies? Eh, it probably would be scrumptious, and I may try it next time, but I also thought that it might be too much, or take away from the peanut butter goodness. So, I decided to wait and instead coat them in the chocolate afterwards — hence the half moon artsy ish.
Good idea? I thought so too.
These are super simple. Mix wet ingredients, then add dry, etc. etc. The batter should be fairly sticky/gooey, and also thin-ish to wear it doesn’t completely hold its form when you scoop batter onto baking sheet. I use a cookie scooper which makes it a lot easier and less messy, but feel free to use a regular spoon (again, this will probably be more difficult due to the consistency of the dough). Oh, and you can skip the criss-cross shenanigans that you typically print on top of regular peanut butter cookies… Unless you’re feeling extra fancy of course. And in that case, I’d like to see proof – so tag me in your pictures if you do (@adailydoseofginger)! But really, I love when y’all tag me in your creations, it makes my day!
Ok! Let me know what you think — recipe below!!
Half Moon Peanut Butter Cookies
[ gluten free, dairy free, refined sugar free, + easily made vegan ]
- Prep Time5 min
- Cook Time15 min
- Total Time20 min
- Yield~16 cookies
Ingredients:
- 1 egg (can sub flax egg)*
- 3/4 cup smooth peanut butter
- 1/4 cup maple syrup
- 2 tbsp nut milk
- 1 tsp vanilla
- 1/2 cup almond flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/3 cup chocolate chips or chopped chocolate bar
- 1 tsp coconut oil
- sea salt, for topping
Directions:
Preheat oven to 350 degrees and line baking sheet with parchment paper. In large bowl, combine wet ingredients, except for coconut oil. In separate bowl, whisk together dry ingredients, except for chocolate chips. Add dry ingredients to wet and mix until combined. Scoop dough onto cookie sheet and bake for 13-15 minutes, or until edges are golden brown. Remove from oven and let cool.
While cookies are cooling, heat chocolate chips and coconut oil (either in microwave or stovetop) until melted. Once cookies are almost completely cooled, dip half of cookie in melted chocolate, place back on parchment paper, and sprinkle sea salt on top. Continue for remaining cookies, then move to fridge to set! Store in airtight container at room temp or in the fridge!**
* For flax egg, combine 1 tbsp ground flaxseed + 2.5 tbsp warm/hot water. Set aside for a few minutes until gel-like before adding to wet mixture.
** I prefer to store them in the fridge – I think they’re better that way – just my preference! But feel free to leave them at room temp in airtight container, or you can even try freezing them!
Happy tastebud party! Enjoy, friends!
Xo, Alyssa