These are quite possibly the best cookies I have ever made. I am not a big fan of dry biscuits, give me chewy, buttery cookies any day! So these are a perfect replacement. While they don’t have butter in the them, they do have nut butter (which means it acts like the same thing) and coconut sugar (which is like processed brown sugar but more nutrient rich and less processed). Just be super careful when they are cooking and keep your eye on them! Every oven is different and you don’t want these bad boys burning!
PEANUT BUTTER CHOC CHIP COOKIES
Makes 6 large cookies
1/2 cup 100% crunchy peanut butter (look for brands with peanuts as the only listed ingredient)
1/2 cup coconut sugar
75g dark chocolate (70% or higher) chopped into “chocolate chip size” or dark choice chips
1 tsp vanilla essence
1/2 tsp bicarb soda
2 tbsp almond meal
Preheat oven to 160°C.
Line a baking tray with grease proof baking paper.
Place all ingredients into a bowl and mix well.
Using a spoon, place the mixture into size portions and use the spoon to spread the mixture into discs about 1-2cm thick.
The cookies will spread out A LOT! So make sure you space them out
Bake for 10 mins.
Remove from the oven and slide the baking paper off the tray (the tray is hot and will continue to cook the cookies) and allow to cool completely.
You can also use almond flour instead of almond meal.