Midnight Chocolate Peanut Butter Cookies
Midnight Chocolate Peanut Butter Cookies (Grain Free, Lactose Free, Gluten Free)
Buttercream Fanatic (2014)
1 cup creamy natural unsweetened peanut butter, or your favorite unsweetened nut or seed butter
3/4 cup dark brown sugar (you may substitute raw or coconut sugar)
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder
1-2 Tablespoons flavorless oil, like canola (only use this if your nut butter is dry and crumbly; omit if your nut butter has the texture of a thick, viscous liquid)
Preheat the oven to 350F.
Beat peanut butter and sugars together on high until smooth. Add vanilla, salt, eggs, and oil and mix to combine. Add cocoa powder, and beat on medium speed until as smooth as possible. It will still be a little clumpy, but that's ok.
Roll into heaping 1 Tablespoon balls, and squeeze gently to make sure the dough is firmly compressed. Place on a cookie sheet 1-2" apart. Press gently with the bottom of a fork in one direction and then the opposite to flatten slightly and create the crosshatch pattern.
Bale for 10 minutes. Cool on the cookie sheet for 10-15 minutes (they will firm up while cooling) before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.