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–+ servings

Peanut Butter Cup Brownie Cookies

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Serves: 14 cookies
Prep Time: 30 minutes
Cooking Time: 10 minutes
Total Time: 40 minutes

Ingredients

  • 1 cup oat flour *store-bought is ideal
  • 1/4 cup + 1 tbsp unsweetened cocoa powder, I used extra dark cacao
  • 3/4 cups coconut sugar
  • 1/2 cup soft coconut oil, use refined for a neutral taste
  • 1 egg, at room temp
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup dairy-free chocolate chips
  • 5 -6 dairy-free peanut butter cups, cut into quarters
  • Sea salt, to top

Directions

  1. In a large bowl, whisk together the egg, sugar, coconut oil, and vanilla extract until smooth.
  2. Add in the oat flour, cocoa powder, baking soda, salt and chocolate chips and stir together with a rubber spatula until evenly incorporated.
  3. Chill the dough for 25-30 minutes.
  4. While the dough chills, preheat your oven to 350 F.
  5. After 20 minutes, line a large baking sheet with parchment paper and scoop two tbsp worth of dough onto the tray, about 1u0022 apart. If you don't have a cookie scoop, you can spoon out two tbsp and roll the mixture with your hands into balls.
  6. Bake the cookies for 8-10 minutes (8 minutes for a more fudgy texture), then remove the pan from the oven and tap it gently on the counter 1-2 times to flatten the cookies.
  7. Gently press a couple of chopped peanut butter cup pieces into the top of the cookies while they're still warm, and let them set for 10 minutes.
  8. Sprinkle with sea salt and enjoy!
  9. Leftovers will stay fresh in an airtight container for up to a week.