Chocolate Peanut Butter Swirl Cookies - Low FODMAP, Grain Free, Dairy Free, Refined Sugar Free
These double chocolate cookies are extra soft, have bites of peanut butter swirled throughout and keep their softness even when frozen and thawed. Top it with a little flaky sea salt and you have the perfect, chocolatey & peanut-buttery treat!
Servings 12 cookies
Ingredients
Melt Together
- 6 tablespoons refined coconut oil
- 3 ounces Paleo semi-sweet chocolate (about 1/2 cup)
Mix Together
- 1/2 cup natural peanut butter
- 2 tablespoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
Dry Ingredients
- 2 cups fine, blanched almond flour
- 1/4 cup tapioca flour
- 1/2 cup cacao powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 2/3 cups maple sugar
- 1 large egg
- 1 tablespoon unsulphured molasses
- 1 teaspoon pure vanilla extract
For Topping
- 1/3 cup semi-sweet chocolate morsels
- flaky sea salt optional
Instructions
Prepare the Dough
- Preheat oven to 350°F. Prepare baking sheet with parchment paper and keep another sheet of parchment paper handy.
- In a small saucepan over medium-low heat, melt coconut oil and semi-sweet chocolate. Stir frequently until mixture is smooth. Transfer to a large bowl and set aside to cool.
- In the now-empty saucepan (no need for heat), mix together peanut butter, maple syrup & 1/2 teaspoon of vanilla extract. Once mixed, put 12, 2 teaspoon dollops on parchment paper. Use a rubber spatula to flatten them into 1-1.5" wide pieces. Be gentle as they may stick to the spatula. Set aside.
- In a medium bowl, add dry ingredients (almond flour, tapioca flour, cacao powder, baking soda and salt). Mix thoroughly.
- Give the large bowl with cooled coconut oil + chocolate a stir. Add in maple sugar, egg, molasses and 1 teaspoon of vanilla extract. Whisk until well incorporated and smooth.
- Add in dry ingredients into chocolate mixture and stir until well combined. Dough will be very soft but moldable.
Assemble the Cookies
- Using a cookie scoop, spoon or rubber spatula, separate dough into 12 equal parts to assemble cookies. Roll each cookie dough portion into a ball and flatten it so that it is about 1 inch wider than the peanut butter dollops.
- Use rubber spatula to lift peanut butter and place onto cookie dough. Slightly fold cookie dough edges over the sides of the peanut butter, with the middle portions of the peanut butter still showing.
- Use a fork and scrape the peanut butter and chocolate dough into each other to swirl the two layers together. Feel free to take a bit of the chocolate dough from the underside and place on top in the middle to help achieve the look you want.
- Place cookie on the baking sheet with parchment paper about 1 inch apart, and place semi-sweet chocolate into the top layer of the cookie.
- Bake cookies for 12 minutes. Cookies will be soft and will set while cooling. Allow to cool for 10+ minutes.
Notes
- If you prefer, you can have peanut butter-stuffed cookies instead of peanut butter-swirled cookies. Instead of folding the cookie dough over only the edges of the peanut butter, split cookie dough portion in half and flatten both sides to be slightly wider than the peanut butter. Sandwich the peanut butter in between the two pieces, sealing the edges so that no peanut butter is showing.