Peanut Butter Poppy Seed Cookies with Chocolate Chunks and Dates ~ Gluten Free with Oats
Recipe in the comments
by MaximalistVegan
3 Comments
MaximalistVegan
# Peanut Butter Poppy Seed Cookies with Chocolate Chunks and Dates ~ Gluten-Free ~ Vegan
# 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 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
3 Comments
# Peanut Butter Poppy Seed Cookies with Chocolate Chunks and Dates ~ Gluten-Free ~ Vegan
# 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 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
➡ [Full Recipe](https://maximalistvegan.com/sweet/peanut-butter-poppy-seed-cookies-chocolate-chunks-gf/)
Looks delicious. I need to make them
These look soooo good the picture you posted is torturing me