Double chocolate peanut butter cookies

Double chocolate peanut butter cookies

By
From
Coconut Oil: Nature’s Perfect Ingredient
Makes
8-10 cookies

There are often times when all I want is to eat cookies. These peanut butter ones are much healthier than any shop-bought version and are a real treat on rainy Sunday afternoons. Just try and resist eating them all!

Ingredients

Quantity Ingredient
100g lucy bee coconut oil, melted, plus extra for greasing
90g oat flour, (or gluten-free oats processed for 1–2 minutes to make a flour)
80g ground almonds
2 tablespoons raw cacao powder
1/2 teaspoon bicarbonate of soda
4 tablespoons stevia
50g coconut sugar
2 eggs, beaten
120g chocolate peanut butter, (or regular peanut butter)
100g cacao nibs or dark chocolate chunks

Method

  1. Preheat the oven to 180°C. Lightly grease two baking trays and line with baking parchment.
  2. Put the oat flour, ground almonds, cacao powder, bicarbonate of soda, stevia and coconut sugar in a bowl and mix. In a separate bowl, mix together the egg, peanut butter and coconut oil until smooth.
  3. Fold the dry ingredients into the wet until just combined, then stir in the cacao nibs or chocolate chunks. Spoon a tablespoon of mixture for each cookie on the prepared baking trays, leaving room for them to spread. Bake in the oven for 8–10 minutes, or until cooked. Leave to cool, then enjoy.
Tags:
coconut oil
healthy
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again