I’m greedy and desperate enough to have alchemised my favourite junk food snack into a nutritional fox trot.
So here it is … an unreasonably tasty cookie that has been shamelessly flirting with me everyday for the past 3 months.
Chocolate Peanut Butter Cookies
Check out this recipe – no hydrogenated fat, white sugar, artificial shite or additives. Just pure, unadulterated goodness with added omega 3 and calcium from some swanky chia.
The best part?
It doesn’t taste “pure” my friends. These cookies are not just for geezers (me) who fetishise loose leaf tea. It’s full on nasty. I’m not interested in sacrificing my taste buds just to put something healthy in my mouth. No thanks. Misery ain’t no ingredient in my pantry.
These are a version of the American Peanut Butter Cookies I have in my second cookbook. #plug . Adding chocolate chips, extra baking powder and chia seed turn them into a very different sonata. Think opera.
Scientists, look away while I mutilate your language: one teaspoon of baking powder will produce a rounder, firmer cookie (see above). Pretty groovy. But then! Two teaspoons of baking powder will significantly inflate the cookies in the oven, making them flatter and significantly chewier once settled (see picture below). It’s science, innit?!
Have a good summer y’all! Let me know how you get along with this recipe – just tag them in your Instagram account and I’ll hunt you down.
3/4 cup good quality peanut butter (200g)
3/4 cup coconut sugar or rapadura sugar (100g)
1-2 teaspoons baking powder (see note above)
2 tablespoons milled chia seed
Handful of dark chocolate chunks
Preheat the oven to 180°C/160°C fan/350°F. Line two baking trays with parchment paper.
Blend all the ingredients together in a large bowl with a fork and tenacity. Roll into little ping pong-sized balls, and flatten with the back of a fork or your palm. Not too skinny though – you’re looking for uniformity so each cookie bakes at a similar rate. You can cook one tray, and freeze the remaining dough no problem.
Cook in your preheated oven for 10–12 minutes, before they turn brown or crisp. Don’t panic if they appear soft – you’re on the right track, as they harden and deflate once cooled.
Resist the temptation to wolf them hot from the oven. I’m still nursing my sore tongue.