Chocolate peanut butter cookies with crunchy edges and a soft middle! What's more, this recipe is sugar free, refined flour free, vegan and oil free!
Peanut butter chocolate cookies Dairy-Free
Chocolate cookie dough with a gooey peanut butter and banana stuffing, perfect for an evening snack!
½ cup ragi flour
1 cup whole wheat flour
½ cup unsweetened natural cocoa powder
½ teaspoon aluminum-free baking soda
¼ teaspoon table salt
½ cup dry date powder
½ cup smooth peanut butter
1 teaspoon vanilla powder
½ cup of water
½ cup banana smashed
½ cup peanut butter
Dates powder/peanut powder
For the Dough
For the filling
For the coating
Make the dough
Preheat the oven to 260°F (130°C). Keep ready baking tray with the silicon baking sheets.
In a medium mixing bowl, whisk together the ragi and wheat flour, cocoa powder, aluminium-free baking soda, dry dates powder and salt.
In another bowl mix peanut butter and water until well combined. Stir in the vanilla.
Lightly mix your wet and dry ingredients together to form a mostly uniform dough, add a little bit more water if needed. You are looking for a stiff dough that's easy to shape. Don't overmix it.
Make the filling
In a small bowl, stir the peanut butter and smashed banana together until smooth. With floured hands, roll the filling into 1-teaspoon portions.
Shape the cookies
Take 1 large tablespoon of the dough, and make an indentation in the middle with your finger. Bring the dough up and over the filling, pinch it closed. Repeat with the remaining dough and filling.
Spread some dry powder dates/peanut powder on a plate. Dip the top of each cookie in the powder and place it on the prepared baking sheets about 2 inches (5 cm) apart. Wet the fingers and gently press it to flatten each cookie to about 1/2-inch (12-mm) thick.
Bake the cookies until they’re set, 25 to 30 minutes. Remove them from the oven and cool them completely on a rack.
- Your cookies should last for 4-5 days at room temperature.
- Do store in the fridge if you would like to last longer.