PB and Chocolate Chip Cookies
Chia Seed Pudding

We love peanut butter.  These cookies are wonderfully refined sugar free and wheat free making a great snack for hungry little beings.

 

1 ¼ cups ground almonds

½ cup oats

¼ cup rice flour

2 teaspoons baking powder

1 teaspoon bicarb

1 tablespoon ground flaxseed

4 dates

½ cup coconut palm sugar

1 teaspoon vanilla extract

1/3 cup peanut butter 

1/3 cup unsweetened applesauce

1 tablespoon date syrup

½ teaspoon sea salt

1 cup dark chocolate chips (Waitrose do good ones)

 

Method

 

Preheat oven to 180 degrees.  Line one or two baking trays with baking parchment. Place the oats in a food processor and process to just break up oats. Transfer into a mixing bowl.  Add all other dry ingredients (ground almonds, rice flour, sea salt, baking powder, bicarb, flaxseeds and coconut palm sugar) to the bowl with the oats and mix up.

 

Place dates, peanut butter, date syrup and vanilla into the food processor and process until combined.  Add the wet ingredients to the dry ingredients and mix well to form a sticky lump of dough.

 

Mix in the chocolate chips.

 

Roll a golf ball sized piece of cookie dough into a ball and place on parchment.  Use up all the dough, trying to roll uniform sized cookies.  Flatten each ball to form a disc.  Firm up the edges if needed.  They don’t spread much whilst baking.

 

Place in the oven for about 12 minutes.  Remove from the oven and allow the cookies to sit on the baking sheets for about 4 minutes.  This allows them to firm up.  Transfer to a wire cooling rack.  Try not to each them all in one go!

For any enquiries, please contact me at admin@josargent.com

  • YouTube Social  Icon
  • Black Instagram Icon
  • Black Facebook Icon
  • Black Twitter Icon
  • YouTube Social  Icon
  • Black Instagram Icon
  • Black Facebook Icon
  • Black Twitter Icon