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Choc Chip Peanut Butter Cookies

Makes: approx 21 cookies

 

Ingredients:

 

1 1/2 cups Luving Life Wholefoods baking mix

Or 

1 cup Luving Life Wholefoods self raising flour + 1/2 cup xylitol or erythritol 

3/4 cup rolled oats

1/2 cup dried coconut 

1/2 cup choc chips - dark

1/2 cup peanut butter, I used crunchy

1/3 cup rice syrup or honey 

Water, approx 3-4 tbs or as needed.

 

 

Peanut Butter Choc Chip Cookies
Preparation:

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  1. Preheat oven to 170 degrees Celsius and line a large baking tray with non stick baking paper or a teflex sheet. 

  2. Add the baking mix, (or self raising flour and sweetener) along with the oats, coconut and choc chips to a large mixing bowl and stir to combine.

 

Method 1 - mix, melt, dump and shape 

 

  1. Add the peanut butter and liquid sweetener in a small pan on medium until melted and quite warm then add to the dry mix with about 3 tbs of water and stir to create a thick doughy mixture. 

  2. Because the mix is hot it will tend to melt the choc chips but that’s ok for this method.

  3. Roll into small balls of about 1-2 tbs and spread them out on the baking tray then flatten slightly. 

  4. Alternatively you can just dump the whole mixture onto the baking tray and shape it into a large rectangle of about 1 - 1 1/2 cm thick then cut into square cookies

  5. Bake for approx 12-14 minutes for the round cookies or 16-20 minutes depending on your oven for the square slab method.

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Method 2 - quick bake 

 

  1. Add the peanut butter and liquid sweetener straight to the dry mix and knead it in with your fingertips until you create a thick sticky dough, you may need to add a tbs at a time of water to create the correct consistency. 

  2. Once you have a mix that is like a big ball of dough, divide it into small balls then flatten them slightly onto the baking tray and bake in the centre of the oven for 12 minutes or until brown on top

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Method 3 - slow bake 

 

  1. As per method 2 but place them in the lower part of the oven at 170℃ and bake for about 17 minutes or until lightly browned on top but firm and dry to touch.

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Allow all methods to cool before placing on a wire rack to get crisp and firm on the outside. 

Store in the fridge to maintain freshness and crunch. 

 

NOTE:

 

  • If you want to go next level with your healthy, then just use raw cacao nibs instead of the chocolate chips, add 1/3 cup sultanas or finely diced pitted dates for added sweetness if needed to give you the chewy, chocolate flavour and taste sensations you get from chocolate. 👍🏻

  • Crunchy or smooth peanut butter works well in this recipe. 

  • For nut free use a seed butter like tahini or sunflower deed butter etc. 

  • If you want it to be grain free then substitute the rolled oats for quinoa flakes or almond slivers.

  • If you're vegan then use the rice syrup, it will also make then fructose free. 

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