Peanut Butter Chocolate Chunk Cookies Dates Poppyseeds Gluten-Free Vegan
A reimagined healthier plant-based gluten-free version of classic peanut butter blossom cookies. Using dates instead of sugar means more nutrients and flavor complexity, while poppyseeds add an interesting twist. The quality and nutritional profile of the chocolate chunks makes all the difference---this part's entirely up to you!
Equipment
- Food Processor
- Cookie Sheet
- Parchment Paper
- Small Mixing Bowl
Ingredients
- ⅔ cup gluten-free oat flour
- 2 Tbsp brown rice flour
- 1 Tbsp ground flaxseed
- 1 Tbsp poppy seeds
- 1 tsp baking powder
- ¼ tsp salt
- ⅔ cup Deglet Noor dates*, sliced (remove any stems or pits and slice into ¼ inch cross sections before measuring)
- ⅓ cup creamy peanut butter
- ¼ cup unsweetened plant milk
- 1 tsp vanilla extract
- 14 plant-based chocolate chunks** (approximately 1 inch squares, about 1½ to 2 oz chocolate bar)
Instructions
- Cover a cookie sheet with parchment paper and set aside.
- Preheat oven to 350 ℉ (180 ℃)
- In a small bowl, combine the gluten-free oat flour, brown rice flour, ground flaxseed, poppy seeds, baking powder and salt. Set aside.
- Add chopped dates, creamy peanut butter, plant milk and vanilla extract into a food processor and process until everything is mixed together and the date pieces are small. The mixture does not need to be completely smooth.
- Add the mix of dry ingredients in the small bowl and process until a coarse dough forms, scraping down the sides of the food processor as needed.
- Make 14 balls from the dough. Each ball will be approximately the size of one heaping tablespoon. Place balls on the parchment covered cookie sheet about one inch apart.
- Using a fork or the back of a spoon, gently flatten each of the balls into thick disk shaped cookies.
- Cookies are now ready for the oven. Please note that you will not be using the chocolate chunks until after the cookies are baked!
- Bake for 15 minutes.
- As soon the cookies are out of the oven, press a chocolate chunk into the middle of each cookie.
- Cool completely before serving. These cookies don't need to be refrigerated but taste even better if they've been in the fridge for a while.
Notes
*Other types of dates are also okay, just be sure to remove pits and hard bits before slicing and measuring them.
**You can use any plant based chocolate bar you like to make the chocolate chunks or use plant-based chocolate kisses instead.
Tried this recipe? Let me know how it was!