Gluten-Free Chocolate Peanut Butter Cookies

Soft and chewy gluten-free cookies made with wholesome ingredients, offering a delightful balance of chocolate and peanut butter flavors.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

For the Cookies

100 grams soft dates Look for Medjool dates, which are soft and caramel-like.
160 grams natural peanut butter Ensure it’s creamy or crunchy with no added sugars.
2 tablespoons non-dairy milk or water Use almond or oat milk for a creamier texture.
1 tablespoon coconut oil Melted, this adds moisture and a subtle coconut flavor.
1 teaspoon vanilla extract Good quality vanilla extract elevates the flavor.
20 grams cocoa powder Opt for unsweetened cocoa.
1/2 teaspoon sea salt Enhances all the flavors—don’t skip this step.

Preparation

Preheat your oven to 180 degrees C (350 degrees F) and line a baking sheet with parchment paper.
In a food processor fitted with the blade attachment, add the soft dates, peanut butter, non-dairy milk (or water), melted coconut oil, and vanilla extract. Blend on high for about 1-2 minutes until the mixture is creamy and the dates are fully broken down.
Add the cocoa powder and sea salt to the blended mixture and pulse until everything is fully combined—aim for a thick, chunky batter.
With wet hands, scoop about a tablespoon of dough and roll it into a ball. Place them on the prepared baking sheet, ensuring to leave space between each ball. Press down with a fork to create a crosshatch pattern on top.

Baking

Pop the cookies into the oven and bake for 8-10 minutes. Keep an eye on them—the cookies will look slightly soft but will firm up as they cool.
Allow the cookies to cool for 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
If desired, drizzle or dip them in melted dark chocolate for an extra layer of indulgence.

If you have leftover dough, it freezes beautifully! Just scoop out the dough balls, freeze on a baking sheet, then transfer to an airtight container.