Monday, 3 July 2017

Wholemeal (and Dairy Free) Peanut Butter and Chocolate Chip Cookies

Now I wouldn't call myself a 'healthy' baker, but as I become more educated on the impact of what I eat I find myself becoming equally more mindful when choosing the ingredients. That doesn't mean I compromise on taste or texture however, as these delicious cookies demonstrate. They may be wholemeal, dairy free and relatively low in refined sugar, but they are still sweetly satisfying and deep in flavour. Yum!

Prep time: 20 Mins (Plus some chilling time)
Baking time: 15 Mins
75g Smooth Organic Peanut Butter
110g Raw Cane Sugar mixed with Stevia (Available from most supermarkets)
1 Large Egg
1tsp Vanilla Extract
75g Coconut Oil (Melted)
100g Wholemeal Flour
1/2tsp Baking Powder
75g Jumbo Oats
150g Dark Chocolate Chips
50g Toasted Flaked Almonds

This quantity of mixture will make 12 big cookies. Begin by creaming together the peanut butter and sugar, then beat in the egg, followed by the vanilla extract and coconut oil. Add the wholemeal flour, baking powder and oats, then mix to a sticky dough. Toss in the chocolate and almonds then fold through until evenly combined. Spoon the loose dough onto some cling film, wrap up and place in the fridge to chill for at least two hours.

Once the dough has firmed up the fridge preheat the oven to 180C/350F/Gas 4 and line two large flat baking trays with baking paper. Take the dough out of the fridge and divide into twelve. Roll each portion of dough into a ball and place onto your prepared baking trays. Bake in the centre of the oven for around 15 minutes, until the dough has spread, is golden brown and just starting to darken at the edges. When you are happy the cookies are baked remove from the oven, carefully slide the paper onto a wire rack and leave the cookies to cool. They are now ready to serve, so get the kettle on!

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