THE CONSCIOUS KITCHEN
PHOTOGRAPHY + STYLING PORTFOLIO
August 3, 2018
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!
This recipe is thanks to Kelly Gibney and features in her new book Wholehearted, but I just couldn't resist sharing it with you!
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.
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