Peanut Butter Cookies with Chocolate Swirl
These peanut butter chocolate swirl cookies are a healthier version of the classic peanut butter blossom cookies. ($.15 per cookie)
Ingredients for cookies
- 1 1/2 cups gluten-free flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup softened butter
- 3/4 cup creamy peanut butter single ingredient: peanuts
- 2 tbs milk
- 1/2 cup maple syrup
- 1 egg
- 1 tsp vanilla extract
Ingredients for chocolate swirl
Preheat the oven to 375 degrees.
In a small bowl, stir together the dry ingredients and set aside.
In the large bowl of a stand mixer, beat the butter and peanut butter until smooth. Add the milk, maple syrup, egg, and vanilla. Beat well to combine.
Add the dry ingredients to the wet ingredients and beat until incorporated.
Take a tablespoon of dough and roll it into a ball. Flatten the ball a little and place it on a cookie sheet. Continue with the remaining dough and bake for 8-9 minutes. Don’t let the cookies get brown or they will come out dry. Cool completely on a wire rack.
To make the chocolate swirl, melt the coconut oil and the chocolate chips. Drizzle over the cooled peanut butter cookies and let the chocolate set.
Calories: 101kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 114mg | Potassium: 48mg | Fiber: 1g | Sugar: 5g | Vitamin A: 91IU | Calcium: 16mg | Iron: 1mg