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.
Just nominated u in 3 categories…humour..style and design… and best baking and sweets.
In fact i love your site so much (clean and crisp) w/o all the extraneous b.s. that’s on lots of sites that i’m having my web designer check your site out.
Your passion for this shines thru… also love your logo …the red glasses on the veggie is inspired and makes me smile every time i see it.
Keep up the great work.
By golly you got an extra 6 months of daily highfives I can tell you! Incredibly kind of you to connect. Thank you. Sincerely.
It is an absolute pleasure to nominate you for saveur awards! You are amazing… Love your passion, recipes, books & blog! Please keep those recipes coming!
Thank you so much! *all in caps* !
Recipe looks great. Any chance I can leave out the egg to make it vegan?love your vegan dessert recipes so much!!Thanks Susan
Perhaps! I don’t actually know – but don’t worry. I still have loads more vegan recipes to come 😉 xxx
These sound delicious but 100g of coconut sugar is a lot. I know it’s less refined that regular sugar but at the end of the day it’s still fructose and has the same reaction in the body. How do you think the recipe would go with half the sugar?
Works perfectly with half the amount! I did that originally, but my taste testers wanted more sweetness. It makes more than 30 cookies though, so 100g sugar is rapidly diluted
Thanks Susan appreciate your reply. Totally understand some people prefer more sweetness! I’ll give it a go with half 🙂
Do you think tahini could work in place of the peanut butter?
Great question! I haven’t got an answer, though I’d say they’d be delicious