Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies


  • ½ cup MUMGRY Smooth Peanut Butter
  • ½ cup coconut sugar
  • ¼ cup dairy free milk of choice
  • 3 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour
  • ½ tsp baking soda
  • Pinch of salt
  • ½ cup chopped dark chocolate
  • Flaky sea salt, to top


  • Preheat the oven to 375 degrees Fahrenheit.
  • In a large bowl, whisk together the peanut butter, coconut sugar, dairy free milk, coconut oil, and vanilla extract until smooth. Fold in the flour, baking soda, and a pinch of salt and pepper. Fold in the chocolate chunks.
  • Use a small cookie scoop to scoop 12 dollops of dough onto a lined baking sheet about 2 inches apart. Press a couple pieces of chocolate on top of the dollops of dough.
  • Bake in the preheated oven for 10-12 minutes. The cookies will still be slightly soft straight from the oven. Sprinkle with flaky sea salt, then let cool completely.






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