Gluten-Free Chocolate Peanut Butter Cookies

Date-sweetened gluten-free chocolate peanut butter cookies made with dates and cocoa. These fudgy flourless chocolate cookies are delicious and a healthier option to fulfill a chocolate craving.
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RECIPE
100 grams soft dates
160 grams natural peanut butter
2 tablespoons non-dairy milk or water
1 tablespoon coconut oil
20 grams cocoa powder
½ teaspoon sea salt (reduce/omit if using salted peanut butter)

1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. Add the dates, peanut butter, milk, and coconut oil to the bowl of a food processor fitted with the blade attachment.
3. Mix on high for a minute or two, or until the dates have broken down. The dough will likely have seized up but that's good.
4. Add the cocoa powder and salt, and mix again until fully combined.
5. Form small balls of dough, about a tablespoon each, using your hands. Place them onto the prepared baking sheet with some space in between and press with a fork to make a crosshatch pattern.
6. Bake for 8-10 minutes, then remove and cool for 10 minutes on the baking sheet before removing and cooling fully on a wire rack.
7. Drizzle or dip in melted dark chocolate if desired, and store the cookies in a sealed container in the refrigerator.
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FULL POST with American measurements and more:
https://www.occasionallyeggs.com/flourless-chocolate-peanut-butter-brownie-cookies/
*Please refer to this with any questions or clarifications
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