Chocolate peanut butter cookies with choc-maple glaze

Chocolate peanut butter cookies with chocolate maple glaze

Irresistible … these cookies are undeniably good.

Let’s get things clear. These are definitely a treat food. A very, very, VERY DELICIOUS treat food.

I’m not even going to try and call these healthy, because well, they’re chocolate peanut butter cookies. But they are a healthier version of a treat.

The are refined-sugar free, egg-free and are caffeine-free because they’re made with carob not cocoa. They are also made with wholemeal flour and contain chia seeds and coconut oil for extra nutrients.

I accidentally made up these cookies when another recipe I was attempting to make (date, peanut butter and chia bliss balls) was a dismal failure. Rather than throwing the mixture out I decided to attempt some cookies. SUCCESS.

After refining the recipe further (so many cookies in our household right now) I attempted a chocolate maple glaze that just really gives these cookies the edge. They are SOOOOO GOOOD. I honestly am unable to stop myself from devouring a gazillion of them. They’re currently hiding in our cupboard so I don’t have to see them every time I enter the kitchen.

Bagged up in cute little bags, these would make for a neat party favour at the next birthday party you host!

Or just impress any guests you have round to your house with your delicious homemade cookies. YUM.

Enjoy!

Lanai xx

 

Ingredients

Cookies

1 cup pitted dates

1/4 cup boiling water

1/2 cup desiccated coconut

1/2 cup natural, no added sugar or salt, peanut butter

1/2 cup milk

1 and 1/2 cups wholemeal self-raising flour

1/3 cup carob or cocoa powder

100g unsalted butter

2 tablespoons coconut oil

2 tablespoons 100 per cent pure, natural maple syrup

1 teaspoon bi-carb soda or baking powder

1 tablespoon chia seeds

1/4 teaspoon all spice

Choc-maple glaze

1 tablespoon carob or cocoa powder

2 tablespoons 100 per cent pure, natural maple syrup

1 teaspoon vanilla bean paste or natural vanilla extract

2 teaspoons coconut oil

 

Method

Cookies

1. Pre-heat a fan-forced oven to 160C and line a cookie tray with baking paper

2. Place dates and boiling water in a bowl and leave to soak for five minutes, stirring at least once.

Dates for chocolate peanut butter cookies3. Dice butter and place in a saucepan with coconut oil and the maple syrup for the cookies.

4. Melt the butter mixture on a low heat.

5. Place dates, water and butter mixture in a food processor and whiz for a few minutes or until the dates begin to break down.

6. Add coconut, peanut butter  and milk to the dates. Whiz for around five minutes or until the dates are all processed and combined with other ingredients.

Date mixture for chocolate peanut butter cookies7. While the date mixture is combining place flour, carob and bi-carb in a large bowl and stir. Make a well in the centre.

8. Add the wet ingredients to the flour mixture and mix thoroughly.

9. Roll tablespoons of the mixture into balls and place at least 5cm apart on the prepared baking tray.

10. Using a fork, press down gently on the top of the balls to flatten and make indentations in the cookies.

Chocolate peanut butter cookies for the oven11. Bake for 10 minutes in pre-heated oven.

12. Once cooked use a spatula to remove the cookies from the tray and transfer to a wire cooling rack. The cookies will still be quite fragile while hot.

Choc-maple glaze

1. As the cookies are cooling, place the maple syrup, vanilla and carob in a saucepan and stir over very low heat to combine.

2. Add one teaspoon of coconut oil at a time and stir thoroughly to combine.

Chocolate maple glaze3. While the glaze is still warm, use a spoon to drizzle over the cookies.

4. Leave to cool until the glaze is firm and the cookies are able to be stored. Or if you’re super hungry, eat them straight away!

Chocolate peanut butter cookies with chocolate maple glaze

 

If you liked this recipe don’t forget to check out my other easy and delicious baked treats

 

Handy tips

You can choose not to add the chia seeds if they’re not your thing. However they are the highest plant-based source of omega 3s which help to keep your brain healthy.

Carob powder can be found in most good health food stores.

 

Chocolate peanut butter cookies with chocolate maple glaze
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 20-22 cookies
 
Ingredients
  • ***Cookies***
  • 1 cup pitted dates
  • ¼ cup boiling water
  • ½ cup desiccated coconut
  • ½ cup natural, no added sugar or salt, peanut butter
  • ½ cup milk
  • 1 and ½ cups wholemeal self-raising flour
  • ⅓ cup carob or cocoa powder
  • 100g unsalted butter
  • 2 tablespoons coconut oil
  • 2 tablespoons 100 per cent pure, natural maple syrup
  • 1 teaspoon bi-carb soda or baking powder
  • 1 tablespoon chia seeds
  • ¼ teaspoon all spice
  • ***Chocolate maple glaze***
  • 1 tablespoon carob or cocoa powder
  • 2 tablespoons 100 per cent pure, natural maple syrup
  • 1 teaspoon vanilla bean paste or natural vanilla extract
  • 2 teaspoons coconut oil
Instructions
  1. ***Cookies***
  2. Pre-heat a fan-forced oven to 160C and line a cookie tray with baking paper
  3. Place dates and boiling water in a bowl and leave to soak for five minutes, stirring at least once.
  4. Dice butter and place in a saucepan with coconut oil and the maple syrup for the cookies.
  5. Melt the butter mixture on a low heat.
  6. Place dates, water and butter mixture in a food processor and whiz for a few minutes or until the dates begin to break down.
  7. Add coconut, peanut butter and milk to the dates. Whiz for around five minutes or until the dates are all processed and combined with other ingredients.
  8. While the date mixture is combining place flour, carob and bi-carb in a large bowl and stir. Make a well in the centre.
  9. Add the wet ingredients to the flour mixture and mix thoroughly.
  10. Roll tablespoons of the mixture into balls and place at least 5cm apart on the prepared baking tray.
  11. Using a fork, press down gently on the top of the balls to flatten and make indentations in the cookies.
  12. Bake for 10 minutes in pre-heated oven.
  13. Once cooked use a spatula to remove the cookies from the tray and transfer to a wire cooling rack. The cookies will still be quite fragile while hot.
  14. ***Chocolate maple glaze***
  15. As the cookies are cooling, place the maple syrup, vanilla and carob in a saucepan and stir over very low heat to combine.
  16. Add one teaspoon of coconut oil at a time and stir thoroughly to combine.
  17. While the glaze is still warm, use a spoon to drizzle over the cookies.
  18. Leave to cool on a wire rack until the glaze is firm and the cookies are able to be stored. Or if you're super hungry, eat them straight away!
 

 



 

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And keep connected with Good Baby Kitchen on Facebook so you never miss a post! xxx

 

 

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