Bake: 10 min
Yield: 12 servings
1 cup spelt, white, or oat flour
6 tbsp cocoa powder
6 tbsp sugar, unrefined if desired
¼ tsp baking soda
¼ tsp salt
1⁄4 cup veg or melted coconut oil
3 tbsp milk of choice
2 tbsp pure maple syrup, honey, or agave
1 tsp pure vanilla extract
mini or regular chocolate chips, optional
peanut butter or allergy-friendly sub
*If desired, the dough can be made in advance, rolled into balls, and frozen to bake any time you need a quick dessert.
For easier handling, freeze about 10-15 blobs of nut butter (about 1/2 tsp each) before beginning. Preheat oven to 325 F.
In a large bowl, stir first 5 ingredients. You can also add some mini chocolate chips if desired. Add remaining ingredients except nut butter. Stir to form a batter. Scoop into balls with a cookie scoop – if it’s too wet, refrigerate dough until firm enough to form balls.
Smush a frozen ball of nut butter into the center of each cookie (see video), then re-roll. If desired, press some chocolate chips into the tops. Bake 10 minutes – they should look underdone when you take them out of the oven.
Allow to cool for 10 minutes before handling, during which time they will firm up. If the cookies haven’t flattened, feel free to press down gently with a spoon. Store leftovers in a covered container, 2-3 days.
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