Peanut Butter, Chocolate & Sea Salt Cookies
There’s no reason these have to be bake din Winter necessarily… having said that, they’re an fun and easy bake for a cold and rainy weekend. This one’s vegan, and makes approximately 12 small/medium oaty cookies.
100g peanut butter
50ml maple syrup
50g coconut oil
30g / splash nut milk
100g oat flour
2 heaped tablespoons ground flax
1 teaspoon baking powder
60g dark choc chips
In a small sauce very gently melt the ‘wet’ ingredients over the lowest heat possible, and stir to combine.
Sieve together the dry ingredients in a large mixing bowl, exclude the chocolate chips at this stage!
Pour the wet ingredients into the dry ingredients and mix together well.
Place the mixing bowl and cookie dough in the fridge for 20 mins to cool and firm up.
Note… this is THE best cookie dough raw if that’s your thing..!
Once the mix is cool and firm, mix in the chocolate chips.
Line a baking tray with baking paper.
Roll the cookies into approximately 12 even balls of cookie dough and space these evenly on the tray.
Wet your fingers and pat each one to flatten and round out a little (this mix does not spread much during baking)
Bake in the preheated oven for 14 mins.
Transfer to cooling rack and cool fully before storing in a Tupperware for up to 1 week. These keep best in the fridge.