Some flavors are just meant to be together. You know what I’m talking about: Hummus and pita, apples and cinnamon, (almond) milk and cereal, chocolate and peanut butter. Let’s stop there. With the chocolate and peanut butter. The classic flavor combination that it’s nearly impossible not to love. Think about the creamy peanut butter and the melty chocolate mingling together. It’s the definition of synergy. While I’ll never say “no” to chocolate or peanut butter on their own, they’re just that much better when eaten together.
No matter how many times it’s been done, I never get tired of it. Whether it’s peanut butter straight from the jar followed by chocolate chips right out of the bag, oatmeal with peanut butter and cocoa powder stirred right in, or the ever popular peanut butter cup, you can’t go wrong. Chocolate and peanut butter are quite possibly magical in their ability to taste good together, no matter their form.
Cookies are, of course, always a winning vessel for chocolate and peanut butter. I decided to whip up a quick batch of cookies when Justin and I had company over, and, wanting to please everyone’s palates, went with the always perfect pairing. It certainly did not fail me (I had to hide half the batch to make sure I’d have enough cookies to take pictures of!) The cookies were a hit with everyone, and I have a new staple recipe to add to my list.
I was going for an interesting texture in these cookies, so I used chocolate chunks (from a chopped up chocolate bar) rather than chocolate chips for extra melty chocolate goodness. A bit of almond flour stirred into the dough adds (more) nutty flavor, as well as a delicate texture. I used coconut sugar and blackstrap molasses in these cookies, adding sweetness and depth, without that cloying white-sugar taste.
These cookies are great as a simple snack to have with tea, an after dinner treat, or even to give as gifts for the holidays! Try layering the dry ingredients in a mason jar, and include instructions for adding the wet ingredients and baking. Tie it up with a pretty ribbon and your gifting is complete!
- 1/4 cup creamy almond butter
- 1/4 cup coconut oil, softened
- 1/4 cup unsweetened applesauce
- 1/4 cup unsweetened almond milk
- 1/2 cup coconut sugar
- 2 tablespoons molasses (I used blackstrap)
- 2 tablespoons ground flaxseed
- 1 tablespoon arrowroot starch
- 1 teaspoon vanilla extract
- 1 and 3/4 cups whole wheat pastry flour
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chunks or chocolate chips
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a non-stick mat.
- In a large bowl, whisk together almond butter, coconut oil, applesauce, almond milk, coconut sugar, molasses, flaxseed, arrowroot, and vanilla extract.
- Mix in whole wheat pastry flour, almond flour, baking powder, and salt until just combined. Fold in chocolate chunks.
- Drop dough by rounded tablespoonfuls onto prepared baking sheet, leaving an inch between each. Flatten in a criss cross pattern with the tines of a fork.
- Bake for 14-16 minutes, until edges are golden. Let cool on pan for 5 minutes before transferring to a wire rack to cool completely.
What are your favorite flavor pairings? Any odd combinations that others don’t share your love for? I have a penchant for eating everything with mustard (apples dipped in hummus and dijon mustard is particularly tasty!)