For all the peanut butter & chocolate lovers out there, here is one of my favourite cookie recipes. While it’s still high in fat, it’s made of wholesome ingredients. So it’s still a treat but a nutritious one. I also found it tastes even better as it ages too (1 week on and it’s so good!). It is gluten-free but I fed it to unsuspecting non-gluten free guests & they didn’t even know so don’t let that turn you off! It can be made vegan also using a chia or flax egg.
(Makes 25-30 cookies)
- 1 egg or 1 chia or flaxseed egg
- 1/4 cup coconut oil or preferred oil
- 1/4 cup peanut butter (try and get the 100% peanut butter with only peanuts as the ingredients)
- 1 tsp vanilla extract
-1 tsp gf baking powder
- 1 1/2 cups gluten-free oat flour (can use regular oats), I made the flour by just processing the oats in a food processor until it became a flour
- 1/3 cup brown sugar
- 1/2 cup Natvia stevia (I used this to reduce sugar content, you can you other sweeteners if preferred)
- 1/2 tsp salt
- 3 1/2 tbsp cacao powder
- 1/4 – 1/3 cup milk (dairy or plant-based)
- 1/2 cup chopped toasted almonds (I just toasted this in a pan)
- 1/3-1/2 cup sultanas ( I did 1/3 but it would be nice with a little more)
Pre-heat oven to 170 degrees Celsius or 350 degrees Fahrenheit.
- Line 1-2 baking trays with baking paper, spraying with oil spray on the tray and paper.
- Combine all the wet ingredients except the milk in a bowl. Then add the dry ingredients combining well (can beat it together using a mixer). Add 1/4 cup milk & combine, if too dry then add additional milk. It should be moist enough to form balls but not too crumbly.
- Form 2-3cm balls with the dough, flattening them slightly when you put them on the baking tray.
- Bake in the pre-heated oven for about 13 minutes then remove & cool on a baking tray.