Peanut butter and chocolate cookies that’s what! 😀
This is a recipe from the latest #DeliciouslyElla cookbook. Click the book to order through Amazon.
As you’re probably aware, almost all of the recipes on LifeDietHealth are created by ourselves, but we do love books and looking what everyone else is doing! Okay, so, I don’t actually like peanut butter! I know, I know! But… it was just something we never grew up with and I much rather the subtle taste of almond butter or even hazelnut butter over peanut butter! 😛 That said I was sent some chocolate peanut butter and it was okay! Well, more than okay as I did finish it AND have since bought some! That’s where the chocolate comes from in these cookies! I used the chocolate peanut butter as I thought that would be much nicer! 🙂 You can of course just use regular peanut butter (or use peanut butter and add some chocolate chips or use 3/4 peanut butter, 1/4 chocolate spread) or use almond butter instead!
We do have three of Deliciously Ella’s books and they’re great to flick through for inspiration. The cake recipes in this latest book do appear to use a lot of either coconut sugar and/or maple syrup so not your cheapest baking option, but they’re tried and tested recipes many of which the products are sold in their deli/cafe. If you’re after something sweet to show non-vegans that vegan baking tastes great, I’d recommend checking out the sweet section in the book! 🙂 This book also goes in to detail about how Ella (& hubby Matt) got to where they are, so if you’re after entrepreneurial stories then there’s plenty to read in here too!
Ah, just look at these cookies… don’t they look like they’ve magically jumped off the page… ?
So, here’s the recipe!
- 150 g oats gluten free if required
- 100 g peanut butter or sub almond butter
- 35 g brown rice flour
- 50 ml maple syrup
- 60 g coconut oil melted
- 50 g coconut sugar
- *small handful choc chips or chopped nuts *optional
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Put the oats, nut butter, flour, syrup, oil and sugar in a large bowl. Mix until combined.
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Add optional extras if using (or press on top once formed)
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Depending on the consistency of your nut butter, you might want to let the mixture sit a bit to firm up. Once it's ready, scoop into balls and place apart on a lined baking tray. Press the balls down slightly to make cookie shapes (alternatively press into a cookie cutter to get uniform cookies).
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Bake at Gas Mark 5 (375f /190c) for 10 minutes until the edges are just beginning to brown. Remove from the oven and allow to cool (they will firm up on cooling).
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Enjoy!
- You can sandwich these together if you wish with more nut butter, chocolate spread or ice-cream.
- Use chocolate peanut butter for an even more delicious cookie.
- Try adding chocolate chips of chopped nuts before baking.
- Drizzle the cookies with chocolate (or just dunk them in chocolate)!
- Store in an airtight container (otherwise they will soften quickly) for up to five days.
- For a less sweet cookie, take 100g of the prepared mixture, add 100g more oats and 100g mashed banana! Bake as before! 🙂 These will be firmer and easily dunkable!
These cookies really didn’t stay around for long so it’s already time to make another batch! 😀 I’m going to share these with Angie over at Fiesta Friday (seems though she asked so nicely)! This week the Fiesta is co-hosted by Antonia @ Zoale.com and Lathi @ From Lathi’s Kitchen come on over and say hello!
