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13 March 2015

Chocolate Chip Peanut Butter Cookies (SF+GF)

Makes: 15
Time: 25 mins


Chocolate Chip Peanut Butter Cookies 


By now you may have gathered that I absolutely love peanut butter, so much so that I spent the £10 amazon voucher I won on 2kg of meridian 100% peanuts pb (yes amazon sell pb, they sell everything!). I've wanted to make some vegan peanut butter cookies for a while now but had a lack of funds to buy a sufficient amount of pb to make them so you can imagine my excitement being delivered 2kg of one of my favourite foods! My other favourite foods include bananas, cocao, mushrooms, oats and chickpeas - what kind of 18 year old am I?! 



Chocolate Chip Peanut Butter Cookies 
These cookies are sugar free, gluten free, absolutely delicious and of course vegan! I used oat flour in these because I find it to slightly lighter than regular wholemeal flour, it was made using organic jumbo oats & the milling blade from my nutribullet, but a regular food processor should work too. The slightly crumbly texture of these cookies compliments the flavours of peanuts, the almost earthy sweet taste of maple syrup & melty chocolate chips; the perfect snack to serve up with an ice cold glass of soy milk. I used sugar free milk alternative chocolate chips for this recipe, however, I found the taste to be rather un-chocolately, probably because I prefer the taste of rich dark chocolate, so the milk alternative was not intense enough; in the future I will use dark chocolate chips or cocao nibs instead.
Chocolate Chip Peanut Butter Cookies 
Despite being free from any added sugar these cookies are very energy dense due to the peanut butter so are absolutely perfect for an after workout snack - as hard as it may be, try to refrain from eating too many at once! However, the peanut butter, along with the oats and chia seeds do mean that these cookies are an excellent source of protein!
Chocolate Chip Peanut Butter Cookies 

You'll need:

  • Food processor
  • Mixing bowl
  • Wooden spoon
  • Measuring Cups
  • Large baking tray
  • Grease-proof paper
  • Cooling rack

Ingredients:

  • 1 cup crunchy peanut butter
  • 1 cup oats
  • 1/3 cup maple syrup
  • 1 tbsp chia seeds + 3 tbsp water
  • 1/4 cup dark chocolate chips/ cocao nibs
Method:
  1. Preheat the oven to 180°C and line the baking tray.
  2. Grind up 1 tbsp chia seeds (with a nutribullet milling blade, food processor or pestle & mortar) and add them to the bowl with 3 tbsp water & leave for a few minutes to thicken.
  3. Next grind up the oats into flour and add to the bowl along with the peanut butter, maple syrup and chocolate chips and mix together.
  4. Form roughly golf ball sized balls with the mixture and place onto the baking tray, flatten out with the back of your palm and place the tray in the oven for 15 minutes.
  5. Remove from the oven and transfer the cookies onto a cooling rack - when cooled serve up with a glass of dairy free milk and enjoy! Cassidy xx
Chocolate Chip Peanut Butter Cookies