Gluten Free Double Chocolate Peanut Butter Molasses Cookies

[nverland]

Gluten Free Double Chocolate Peanut Butter Molasses Cookies
YIELD: About 2 dozen PREP TIME: 15 minutes COOK TIME: 10 minutes TOTAL TIME: 25 minutes

Ingredients:

1 cups old-fashioned oats (gluten free, if needed)
½ cup unsweetened cocoa powder
½ cup cane sugar
¼ teaspoon sea salt
½ cup virgin coconut oil, solid
½ cup natural creamy salted peanut butter
¼ cup molasses
1 tablespoon vanilla extract
⅔ cup chocolate chips or chunks, or a mix of the two

Directions:

Preheat oven to 375.
Combine oats, sugar, cocoa powder, and salt in a food processor, and process until a flour forms.
In a bowl, beat together the solid coconut oil and peanut butter until creamy. Add the molasses and vanilla. Add the dry ingredients, and then fold in the chocolate chips.
Shape 1 tablespoon of dough into a ball, and then flatten with your hand. Place on a parchment-lined baking sheet. Repeat with remaining dough, and bake for 9-11 minutes.
Let sit on the cookie sheet for 5 minutes, then transfer to a cooling rack. They will be fragile while they cool, so move them carefully.

Nutrition Information: Serving Size: 1 cookie, Calories: 141, Total Fat: 9.2g, Saturated Fat: 5.7g, Cholesterol: 1mg, Sodium: 37mg, Potassium: 113mg, Total Carbs: 13.9g, Dietary Fiber: 1.8g, Sugars: 8.9g, Protein: 2.3g