Morning! As promised on Instagram, here’s my thick American style crunchy peanut butter cookies with chocolate chunks! Oooooh these are good! Crunchy, crumbly outside with a soft, moist, sweet, nutty centre with melted chocolate chunks! THE DREAM!!!!! I think I must of thrown three into my mouth straight out the oven! They are heavenly warm! But I do recommend leaving them to cool, so that they firm up or else they’re rather crumbly and messy! But when you’re on you’re own with your comfy clothes on and your favourite program on telly, Who cares?! Warm with a blob of nice cream and more peanut butter is the way to go!
Ingredients – makes 22
115g ground tiger nuts/ground almonds
60g ground brazil nuts
15g almond flour
70g buckwheat flour
1 tsp bicarbonate of soda
85g coconut oil
80g coconut sugar
55g date syrup
350g crunchy peanut butter – I used ManiLife Original – I’m now a stockist so feel free to contact me if you want to buy a deep roast or original jar in a small or monster size jar.
0.5 tsp vanilla extract
0.5 tsp salt
100ml nut milk
45g dark chocolate, cut into chunks – I used Well and Happy Chunky Monkey Chocolate bar
Pop the first set of ingredients into a food processor and blend until combined.
Pour the second set of ingredients into the food processor and blend until combined and a soft ball has formed.
Add the chocolate and pulse briefly to combine.
Preheat the oven to Gas mark 5.
Line two trays with parchment.
Roll the mixture into 22 equal balls and then flatten to 1 – 2cm thick, pop the flattened cookies spread out on the trays.
Put the trays in the oven for 10 minutes – until golden at the edges.
Remove and leave to cool and then transfer to a box to keep fresh.
Beware, they are quite delicate.