Plant Recipe: Peanut Chocolate Chip Cookies

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I made these when I got bored last night, they were super easy to make and I just happened to have all the ingredients lying around in my kitchen. They only take 15 minutes of prep time and 15 minutes in the oven. As there is very little sugar ingredients in them, they are not overly sweet like regular cookies. They have a more neutral biscuit taste. They are not too nutty either considering the amount of nut based ingredients I used. They consistency came out perfectly, once they cooled they don’t go too crispy or hard which is what I liked most about them. They were a slightly crisp on the outside and soft on the inside.

Makes around 9 average sized cookies.

P.S the dark bits in the picture are chocolate chips, not burnt bits 😉 just in case you we’re thinking that..

What you need:

  • 110g peanut flour
  • 100g ground almonds
  • ½ tsp baking soda
  • 70g coconut sugar
  • 60ml coconut oil
  • 60ml dairy free milk of choice (I used soy milk)
  • 2 tsp vanilla extract
  • 1 tsp smooth peanut butter
  • 80g cut up dark chocolate (I used 70%)

Instructions:

  1. Preheat the oven to 170 degrees Celsius
  2. Mix all dry ingredients together in a bowl.
  3. Melt the coconut oil and add with the the other wet ingredients.
  4. Add the wet ingredients into the dry mixture slowly, folding it to form a dough. If the consistency is too wet, add more peanut flour.
  5. Mix in the chocolate chips.
  6. Using a spoon to add the mixture onto a baking tray. make sure each cookie is even in size.
  7. Bake in the oven for around 12-15 minutes.
  8. They will come out quite soft, but add them on to a cooling tray once you take them out of the oven and they will harden slightly.
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