Plant-Based Peanut Butter Thumbprint Cookies

Peanut butter thumbprint or blossom cookies are in for the holiday season! The dough is gluten-free and made with a delicious creamy peanut butter created in the NutraMilk, topped with chocolate of choice!

Peanut butter and chocolate - What’s not to love?!

INGREDIENTS

  • 1/2 cup peanut butter made with the NutraMilk
  • 1/3 cup maple syrup
  • 2 tbsp. warmed plant-based milk milk of choice
  • 1/2 tsp vanilla extract (optional)
  • 3/4 to 1 cup GF blend flour
  • 1/4 tsp baking soda
  • 1/3 tsp salt
  • 3-4 tbsp. chocolate of choice (dairy-free) 

For peanut butter

  • 2 cups (275g) peanuts (untoasted, unsalted)
  • pinch salt (optional)

INSTRUCTIONS 

  • Making the peanut butter
    • Place peanuts in the NutraMilk container.
    • Press Butter cycle, set for 2-3 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter. 
  • Line a baking sheet with parchment paper and preheat the oven to 350°F (180°C).
  • In a bowl mix the peanut butter, warmed (to almost hot) milk, maple syrup and vanilla extract until well combined and smooth. It will take about a minute to fully come together.
  • Mix flour, baking soda, and salt in another bowl, then add 3/4 cup of the dry mix to the wet and make a soft sticky dough. Depending on your peanut butter and flour you might need to add a bit more flour. The dough will be soft but shouldn’t be too runny/sticky. It will get more handleable on chilling. Refrigerate the cookie dough for 15 mins. If still too sticky then add more flour.

  • Shape the dough into about an inch wide balls. Place the dough balls on a parchment-lined baking sheet. Make dents using a Measuring spoon, end of a spatula or your thumb. 

  • Bake the cookies for 11 mins.
  • Melt chocolate in microwave or double broiler and fill dents with melted chocolate. Let cool until chocolate hardens.

  • Store on the counter for up to five days Or refrigerate for up to two weeks.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Vegan Richa.