For My Sweet Tooth: Amazing Chocolate Peanut Butter Cookies

Hello Everyone! I have been on a bit of a  hiatus from the blog. Unfortunately, I had to have my wisdom teeth cut out and ended up having a dry socket:( To make a long story short: I was highly medicated the past two weeks and couldn't put together a post that made sense! However, I have been making a lists of ideas for future posts and excited to share recipes, crafts, beauty reviews, etc!! woo!

Today's post is another recipe! I have been craving sweets lately and with food allergies, it can be a toughy. If things happen to be wheat or gluten free, then they probably contain some kind of dairy...sad. However, I altered another recipe and it turned out awesome!!

Chocolate Peanut Butter Cookies

---with no butter, white sugar, flour, or eggs---

Ingredients: 

• 1 cup + 2 tablespoons peanut butter (Do not use natural peanut butter--too runny)
• 1 cup light brown sugar
• 1 squeeze apple sauce pouch (or 3.2 ounces)
• 1 tablespoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda

Directions:

1. In a bowl, combine peanut butter, brown sugar, applesauce, vanilla, and beat well until the sugar is fully incorporated and the mixture is no longer gritty or granular, about 5 minutes with a hand mixer or stand mixer. 
2. Add the cocoa powder, baking soda, and beat/mix again for  2 minutes. Dough may be a bit crumbly in pieces, but pieces should all stick together forming a large mound when pinched and squeezed together. If your dough seems dry, add  2 additional tablespoons of peanut butter.
3. Form dough mounds or roll dough into balls. Recipe makes 10-13 cookies-depending on how big you make your dough balls.
4. I didn't make a criss-cross pattern on my cookies, but you can if you choose. Flatten cookies on a plate (add criss-cross pattern with fork if you choose). Cover plate with plastic wrap and refrigerate for at least 2 hours. Do not bake with warm dough.
5. Preheat oven to 350 degrees Fahrenheit, line 2 baking sheets with parchment paper. Space dough 2 inches apart and bake for 8 minutes. Depending on your oven, you may have to alter the cooking time. The cookies are very dark so it can be difficult to tell if they are done. I took mine out when the edges looked finished and the middle looked less firm. The cookies will firm up as they cool. If you bake them too long, your cookies will be too hard (not yummy).
6. Allow cookies to cool and then devour the greatness! The cookies will have a brownie type texture and you might be surprised how chocolatey they are.....however, they are soooo good!

Love and Laughs,

Valerie Jo