Today my daughter wanted to make cookies. She really, really wanted to make cookies. She wouldn’t stop talking about making cookies.
But, the thing is, even though my kids are technically not on this anti-inflammation diet with me, once you know the damage certain foods do to your body, you just can’t stand the thought of them going into your children. I die a little death each time I see them eat a piece of their Halloween candy. So, if she was going to make cookies, I at least wanted to make them be not-so-bad.
And then I found the recipe for this cookie.
Well, actually it was for a plain peanut butter cookie, but I thought that adding cocoa could only make it better…and I was sooooo right.
It’s like chocolate peanut butter fudge…in a cookie. Nutty and chocolatey and chewy and just sweet enough.
It’s crazy simple, with just 6 ingredients, and not a bit of flour of any kind – so it’s gluten free too. It does have sweetener, so – as always – consume carefully. If you’re sensitive to sweeteners like I am, then allow yourself to just have one. But you can give them to your family and feel good about the fact that they’re eating real, better-for-you food!
Just mix up nut butter, sweetener, vanilla, egg, cocoa, and salt in a bowl. (I used half crunchy peanut butter and half almond butter. Make sure the peanut butter doesn’t have sugar. Check the label, even if it says “natural,” because a lot of “natural” peanut butters have sugar!)
Then place small spoonfuls on a parchment paper-lined cookie sheet and use a fork to make hashtag marks on the top – lightly pressing down in one direction, and then in the opposite.
Stick it in the oven for 11 minutes, and while you wait you can lick out the bowl.
When they come out they look like this.
And your kids come and inhale them.
I let myself have only one, because I was afraid of the sweetener affecting my joint pain. But it was totally worth it.
You must make this cookie! It is so so good. You can use whatever nut butter you want, and whatever non-cane-sugar sweetener you want, but I can testify that the combination I used was perfect. You can also add in things – coconut, chopped nuts, carob chips, cacao nibs – or leave out the cocoa if you want just straight peanut butter flavor. Use your imagination. Have fun!
Chocolate Peanut Butter Fudge Cookies
- 1 cup unsweetened natural nut butter (I used half crunchy peanut butter and half almond butter.)
- 1/2 cup coconut palm sugar
- 1/4 cup grade B real maple syrup (grade A is okay if that’s all you have)
- 1 egg
- 1/4 cup unsweetened cocoa powder (preferably dark)
- 1 1/2 tsp unsweetened real vanilla
- 1/4 tsp salt (optional)
Preheat oven to 350. Mix all ingredients together in a bowl, and then put small spoonfuls of them onto a parchment paper-lined cookie tray. Use a fork to make hashtag marks on the top – pressing lightly first in one direction, and then the other. Bake for 10-11 minutes.
(Check out Food Renegade’s “Fight Back Fridays” post for more great ideas!)