Oh my goodness, don't make these! They are totally addictive!
But then again, we all need to have treats and dark chocolate and peanuts have long been a favourite combination in my books!
Peanut and Dark Chocolate Chunk Cookies
1 cup good quality crunchy peanut butter (I used Pics), Also works with almond butter
1/4 cup pure maple syrup or brown rice syrup or honey
1/2 cup tapioca flour (can use brown rice flour here)
1/2 cup almond meal
2 tablespoons coconut oil or butter (melted)
2 tablespoons warm water
1/2 cup dark chocolate, roughly chopped ( I use 70 - 80% dark chocolate from Lindt )
Preheat the oven to 180ºC.
Combine all the ingredients (except the chocolate) in a food processor. Mix well and scrape down the sides as needed.
Transfer the dough to a large bowl and mix through the chocolate.
Form tablespoons of the dough into balls and press down with your hands to achieve your desired thickness.
Bake for 15 - 20 minutes until lightly golden. Leave on the tray to cool before transferring to an airtight container, where they can be stored for 4 days or even frozen for up to 3 months.