1 cup creamy, natural peanut butter
3 tbsp plant milk
½ cup date syrup
1 tsp vanilla extract
¾ cup almond flour
2 tbsp coconut flour
½ cup unsweetened cacao powder
½ tsp baking powder
½ tsp baking soda
Vegan, sugar-free chocolate chips, for sprinkling on top
Preheat oven to 350 degrees F. Line baking sheet with parchment paper. In a medium bowl, whisk peanut butter, plant milk, vanilla extract, and date syrup until evenly combined and smooth. In a separate bowl, whisk together almond flour, cacao powder, baking powder, and baking soda. Pour wet ingredients into dry ingredients and stir until evenly combined. Chill doiugh in the refrigerator for 15-20 minutes.
Using a heaping tablespoon, scoop ~2 tablespoons of dough and roll it into a ball in your hands. You may want to spray your hands with cooking spray or lightly wet them to prevent sticking. Place the ball on the baking sheet and press down slightly to flatten. Top with chocolate chips if desired. Repeat until dough is used up. I made about 12 cookies!
Bake for 10-12 minutes. Allow cookies to cool completely on the baking sheet before transferring to a Tupperware to store in the fridge.