1/2 cup olive oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk
1 1/2 cups all-purpose flour
1/3 cup + 2 tablespoons unsweetened dutch processed cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup natural salted peanut butter, crunchy or creamy style
2/3 cup confectioner’s sugar
2 to 3 tablespoons almond milk
1/4 teaspoon vanilla imitation
1. In a large mixing bowl combine oil, sugar, maple syrup, and almond milk and mix until smooth. Sift in flour, cocoa powder, if using, baking soda and salt. Mix to form a moist dough. It should be the consistency of clay, if it is not, add a couple more tablespoons of water.
2. Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of almond milk and almond extract to form a moist but firm dough. If peanut butter dough is too dry (as different natural peanut butters have different moisture content), stir in remaining tablespoon of almond milk. If dough is too wet knead in a little extra powdered sugar.
3. Preheat oven to 350°F. Line baking sheet with parchment paper.
4. Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into a smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining doughs. If desired gently flatten cookies a little, but this is not necessary.
5. Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving.
- I use imitation vanilla because I am reactive to it. If you use vanilla almond milk or vanilla extract these will taste even better.
This recipe was inspired by Terry Hope Romero.