I’m a nut butter addict! I’ve expressed my love for nut butter in rather a lot of posts in the past so I won’t babble for too long today! But I love it! On it’s own, straight out the jar with a spoon, with carrots or apple slices, inside an avocado boat, with coconut yoghurt, in stir fries and on top of porridge! Even on sweet potato and roast squash! The list goes on!! It’s amazing and we should all be using it all the time! As I’m pretty obsessed and a large amount of my diet contains nut butter, I like to make my own, that way I can activate it and crisp them back up in the dehydrator, toast them up and blend away with a little salt! This process removes the indigestible layer which stops vital minerals and nutrients being absorbed into the body and makes them easier to digest!! My favourites so far have been hazelnut, almond and cashew! I go through bags and bags of cashew nuts in particular! So so good!
Today I’m sharing a nut butterlicious recipe with you guys! We are talking crunchy peanut butter cookies which are so soft and crumbly and sweet and comforting and all round amazing with pretty tart raspberries throughout! Yes, I’ve created peanut butter jelly cookies and they are incredible! Pretty addictive too so be careful! Oh and I like mine warm with more crunchy peanut butter drizzled over the top in a generous way! The ultimate comfort food!!
Ingredients – makes 18
250g ground almonds
70g buckwheat flakes
1 tsp raw vanilla powder
70g coconut oil, melted
110g crunchy peanut butter
5 tbsp pure maple syrup
3 tbsp almond milk
120g frozen raspberries, crumbled
Preheat the oven to gas mark 4.
Line two large trays with parchment.
In a large bowl mix together the ground almonds, flakes and vanilla.
In another bowl mix together the melted coconut oil, peanut butter and maple syrup.
Pour the wet mix into the large bowl and stir to combine.
Add the milk and stir again.
Now fold through the raspberries.
Once the raspberries are evenly distributed across the mix, roll the dough into 18 balls.
Place 9 on each tray and then flatten each one to a cookie shape, about 1 cm in thickness.
Pop the trays in the preheated oven for 25 – 30 minutes/until golden at the edges.
Remove from the oven and transfer to a wire rack to cool down and firm up.
Keep in an air tight box for 3 days.