Gooey Chocolate center, and filled with peanut butter. Perfectly paired with a glass of plant-based mylk. These keep super well because of the healthy fat content from the creamy PB ;)
ingredients
Plant-based Choc Chunk Centre Peanut Butter Cookies
- 1 cup sugar - your choice eg. coconut sugar see product
- 2 tbsp. maple syrup
- 1/3 cup coconut oil, lightly melted over a double boiler see product
- 1/2 cup smooth peanut butter
- 1/4 cup almond or coconut mylk
- 1/2 tsp. Heilala Vanilla essence or extract
- 1 3/4 cup all-purpose flour or spelt flour
- 1/2 tsp. baking soda
- 1/2 tsp baking powder
- Pinch salt
- 100g Loving Earth Creamy or Dark Chocolate - 12 squares reserved for the center and any remaining to be chopped into chunks see product
method
- Step 1In a bowl, whisk together sugar, oil, maple syrup, mylk, vanilla and peanut butter.
- Step 2Sift in the flour, baking powder, baking soda and salt. Mix well until the two mixtures are combined well and you have a smooth cookie dough consistency.
- Step 3Set aside 12 or so squares of chocolate to place in the centre of the cookie. Chop up any of the remaining and fold through the cookie dough.
- Step 4Line a baking pan with baking paper and scoop large spoonfuls of cookie dough onto the pan. Make sure that the cookies are spaced apart, with 2cm or so between them. Refrigerate the cookies for about an hour.
- Step 5While the cookies are in the fridge, preheat your oven to 180 degrees Celsius.
- Step 6Bake the cookies for 10-12 minutes. Once baked, let the cookies cool in the pan for about 10 minutes and then transfer onto a cooling wire wrack to cool completely.
- Step 7Store the cookies in an airtight container in a cool, dry place and they’ll keep for about 4-7 days.
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