Chocolate Peanut Butter Cookies… Oh boy! These crunchy cookies are so yummy! I’m a real sucker for cookies and this might be my new favourite recipe to whip up in order to satisfy my sweet tooth. I ended up eating a couple too much, but hey, they are semi-healthy and someone had to do the tasting!
Although not sugarfree, these cookies aren’t as bad for you as the name suggests. They are vegan and because I used PB2 premium chocolate, a powdered peanut butter, they are low in fat too! Powdered peanut butter is made from roasted peanuts that get pressed so the oil comes out. This makes a great low calorie alternative for peanut butter which tastes just as amazing and still is a good protein source. I added cacao nibs which provide the cookies with some magnesium and antioxidants (to name a few of the health boosting ingredients) and they work really well as a chocolate chip. Yum!
For 8 cookies you need:
– 1/4 cup of oat flour (you can make this yourself with a food processor, I used ultra fine oats)
– 1/4 cup of wholewheat flour
– 1/4 cup of cane sugar
– 2 tbspns of PB2 Premium Chocolate
– 1/2 flax egg (1/2 tbsp of broken flax seeds, with 1.5 tbsp of water)
– 2 tbsps of melted coconut oil
– 2 tbsps cacao nibs
– pinch of salt
Start by making your flax egg. Mix 1/2 tablespoon of broken (you can use a mortar for this) flax seeds with 1.5 tablespoons of water and put this in the fridge for at least 15 minutes. Then preheat your oven to 180 degrees celsius. Mix all the dry ingredients, add melted coconut oil and the flax egg, and mix again using your hands. Form thin cookies from about 1 tablespoon of dough, place them on a lined baking tray and bake them for 17 minutes. Enjoy!
We’d love to see you make these delicious cookies! If you do, please share photos of your creation!
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