Peanut butter chocolate chip cookies
Peanut butter chocolate chip cookies
I love peanut butter and chocolate. In this recipe I use crunchy peanut butter and add a few extra nuts and chocolate chips to up the flavour and add a little extra texture.
Yields: 24 cookies
Ingredient
1 ½ cups natural crunchy peanut butter (if salted omit salt in the recipe)
¾ cup spelt flour
1 cup coconut sugar
2 flax eggs (2 tablespoons ground flax and 6 tablespoons water)
2 tablespoons plant-based milk
¼ teaspoon apple cider vinegar
1 teaspoon vanilla
1 teaspoon baking soda
¼ teaspoon salt
¼ cup chocolate chips
2 tablespoons peanuts
Flaked salt - optional
Steps
Preheat oven to 350 F.
Combine the ground flax and water in a small bowl – set it aside to allow the mix to become gelatinous.
Combine the flour, baking powder and salt in a small bowl.
In a large bowl, combine the plant-based milk and vinegar. Let it curdle. Add the peanut butter, coconut sugar, flax eggs and vanilla to mixture. Mix until it is creamy.
Add the flour mixture to the peanut butter mixture. Once the flour is incorporated fold in the chocolate chips and extra peanuts.
Roll two tablespoons of batter into a ball and place on a baking sheet. Press the ball down with a fork. Sprinkle with flaked salt.
Bake for 20 minutes until they are golden brown. Let them cool on the baking sheet for 5 minutes, then move them to a cooling rack.
