Anything with peanut butter and chocolate is a winner in my eyes. These little cookies are soft and chewy and perfect for a mid afternoon snack (or even a breakfast on the go). They are super easy to make and are a great recipe for kids as they can get stuck in, rolling the mixture into cookie balls. They are also a great snack for any cyclists as they provide you with great energy and protein from the oatmeal and peanut butter.
Makes approximately 20 cookies
Ingredients
120g butter
120g crunchy peanut butter (I like to use Wholeearth 100%)
200g fruit sugar (fructose)
360g oatmeal
150g dark chocolate, chopped into chunks
½ tsp baking soda
1 egg
1 tsp vanilla extract
Directions
Preheat the oven to 175 degrees C.
Place the butter, peanut butter, vanilla extract and sugar into a food mixer and mix until well combined and soft (you can do this by hand if you don’t have a food mixer, beat well with a wooden spoon until soft and combined or until your arm gives up!)
Add the egg, and beat again.
Add the oatmeal, baking soda and a pinch of sea salt. Mix again.
Add the chocolate chunks and mix briefly until the chocolate chunks are evenly distributed.
Line two baking trays with greaseproof paper.
Divide the mixture into approximately 20 equal pieces.
Gently roll each piece into a ball and then place 10 balls onto each of the lined baking trays, ensuring that the balls are spread out evenly (do not press them down, as they will naturally spread during the cooking process).
Place in the oven for approximately 9 minutes (they should be a lovely golden brown color) and then remove.
The cookies will still be very soft at this point , do not be tempted to pick them up or move them, leave them to cool completely on the baking tray.
When cooled, transfer to an airtight tin.
Yummy x