You won’t regret making these, I promise!
Ingredients 🍫🥜
1 cup smooth or crunchy organic peanut butter. I used crunchy!
Ideally use a peanut butter that is 100% peanuts.
1/2 cup almond flour. You can sub this for oat or coconut flour to still keep it gluten free but I personally love the marzipan flavour that comes through with almond flour.
1 organic egg. You can probably sub the egg for nut milk and maybe a sprinkle of ground flaxseed to bind it together to make these vegan but I haven’t tried this!
1-2 tsp of vanilla essence depending on preference.
2 tbls melted organic coconut oil.
1/4 cup of organic brown rice syrup. This breaks down as a complex carbohydrate so releases glucose slowly into the body and avoids those nasty sugar spikes. You can of course sub for agave, honey, maple syrup.
You may need a splash of dairy free milk to loosen the dough if you find it’s too dense.
I used oat.
Dark chocolate minimum 85% to spread on top. Technically this contains a touch of dairy but most people are able to tolerate it. You can always sub it for dairy free chocolate if needed!
Method 👩🏻🍳 Pre-heat oven to 180c
🍪Mix all the ingredients together in a bowl
🍪 Once combined it should be a little sticky but not enough to stick to your hands. If it’s too sticky, add a touch of flour at a time to make it more dough like.
🍪Using a teaspoon, scoop out little heaps, roll into balls, place on a lined baking tray and flatten with your hand or a fork. These can be placed close together as they don’t spread.
🍪Place in the oven for 8-10 minutes or until the edges become golden. Be careful not to let them dry out!
🍪Remove from oven and leave to cool
🍪Once cooled, melt the dark chocolate and use a teaspoon to cover the top of the cookie up to the edges
🍪Place in the fridge for 10 minutes
🍪Enjoy! Try not to eat them all at once 🙈
These could be made with other nut butters, dark chocolate chips or even coffee granules for a different flavour combination.
Try adding ground flaxseeds for extra fibre!