You can’t beat peanut butter and chocolate together, and what better way than to put them in a cookie! They are super easy to make and the are super quick too! Make sure to use good quality dark chocolate to make them extra indulgent.
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- Prep Time
- Makes around 8-10 cookies depending on the size 3/4 cup of oat flour – simply place some oats into a blender and blend until you have a flour 1/4 cup of arrowroot powder 1/4 cup of ground almond Around 140gr of chocolate chips or dark chocolate chopped into chunks 1/2 cup of runny peanut butter – I have used Pip & Nut Smooth and Crunchy and I think they are the ones that works best1/3 cup of maple syrup 3 tbsp of coconut oil – soft but not liquid 1/2 tsp of bicarbonate of soda 1/2 teaspoon of vanilla extract A pinch of salt
Preheat the oven at 180 degrees celsius. In a bowl whisk together the peanut butter, maple syrup, vanilla extract and coconut oil. Whisk until you have a relatively smooth consistency. In a separate bowl mix together the oat flour, ground almond, arrowroot powder, bicarbonate of soda and salt. Pour the wet ingredients into the dry and mix all together. Fold in the chocolate chips but reserve some to sprinkle on top.
Line a biking tray with some parchment paper. Scoop out about 1 tablespoon of the mixture and with your hands press it down into a cookie shape. The cookies will expand quite a lot during the baking so make sure to leave some space between each other. I have used an ice cream scooper to make the process easier and neater. Sprinkle some extra chocolate chips on top. Bake the cookies in the oven for 9-11 minutes until they start to go slightly golden around the edges. I like mine quite chewy so I like to bake them for 9 minutes, if you like the a bit crunchier bake them for longer.
Remove the cookies from the oven and let them cool down for 20-25 minutes. Enjoy!
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