I think I have found my new favorite cookie – I know, I know I say that every time I post a new cookie recipe. I can’t help it, I love cookies, and I think they are all my favorite. Christmas is a dangerous and delicious time of year. There are cookies – EVERYWHERE! I love it and hate it at the same time.
These Buckeye Brownie Cookies have a rich chocolatey, fudgy, brownie deliciousness base. Seriously, if you were feeling lazy, you could just make the cookie base and be completely satisfied in life…but the peanut butter and chocolate topping take these cookies to the next level of WOW! It’s no secret that I love chocolate and peanut butter together – really I love anything that has peanut butter or chocolate it in, but together is the best!
The peanut butter in these cookies is sandwiched in between chocolate; the brownie base and the dark chocolate on top – ummm YUMMMAAAY!
Don’t let the look of these cookies fool you. They are super simple to make. I didn’t even bust out my hand held mixer, but let’s be honest I never bust that thing out. Maybe one day I will get a fancy stand mixer, but until then, stirring by hand (the old fashioned way) is easiest for me, and these cookies have no problem being mixed by hand. Best of all, these cookies are made with no-refined sugar, wholesome ingredients, are grain and gluten free, and are paleo friendly (if the peanut butter is substituted with almond butter). It’s a cookie you can celebrate about!
- 2 cups almond flour
- 1/2 cup arrowroot powder
- 1/4 cup cocoa powder
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup coconut oil, melted
- 4 oz goat cheese, softened (cream cheese maybe substituted)
- 1 egg
- 1/2 cup natural peanut butter
- 2 Tbsp pure maple syrup
- 1/2 tsp vanilla
- 1-2 Tbsp coconut flour
- 1/3 cup dark chocolate chips
- 1/2 tsp coconut oil
- Preheat the oven to 350 degrees
- Combine all of the ingredients for the base together in one large bowl
- Roll the dough into 20 individual sized balls, place on a cookie sheet, and slightly flatten with the palm or your hand or back of a spoon
- Bake 12-15 minutes
- While the cookies are baking combine the ingredients for the peanut butter filling. (Note: natural peanut butter is not created equal, so add the coconut flour 1/2 Tbsp at a time until a slightly sticky "dough" is formed. 1 Tbsp of coconut flour worked perfect for me)
- Once the cookies are done baking, roll the peanut butter into small balls and gently press into the middle of the warm cookies
- Melt together the chocolate chips and coconut oil and spoon over the cookies
- Allow to cool and serve
- Store in the fridge or freezer
- For a paleo friendly cookie, use almond butter instead of peanut butter
- Calories: 181 Fat: 11.5 grams Carbs: 18 grams Protein: 6 grams