Super Spread Cookies
While I made these cookies originally using Mayver's Super Spread you could use any natural peanut butter, or a mixture or peanut and almond butter as well as plain tahini and omit nuts from the additions for a school-friendly nut-free version. If you prefer your bikkies sweeter, and are not concerned about fructose, you could use honey in place of rice syrup and brown sugar instead of coconut sugar. I prefer coconut sugar because it's higher in nutrients than processed brown sugar.
Servings: 10
Ingredients
Dry ingredients:
- 1 1/4 cups rolled oats or quinoa flakes
- 1/2 cup wholemeal flour or 3 tablespoons coconut flour
- 3 tablespoons coconut sugar or demarara sugar you can halve this too!
- 1 teaspoon flax seeds
- 2 tablespoons slivered almonds
- 2 tablespoons dried organic blueberries optional
Wet ingredients:
- 150 g natural additive-free peanut butter or Mayver's Super Spread*
- 3 tablespoons rice malt syrup or honey
- 1/3 cup water
- pinch goodsea salt flakes
- 1/2 teaspoon vanilla powder
- 1 teaspoon bicarbonate soda
Instructions
Preheat oven to 180C (160C fan-forced, 350F, gas mark 5).
- Place all dry ingredients in a large bowl and mix with a wooden spoon.
- Place all wet ingredients except for the bicarbonate soda in a small saucepan and heat over medium heat, stirring, until the mixture is melted and uniform. Add bicarbonate soda and mix well.
- Pour wet ingredients into the dry and mix well to form a rough dough.
- Line a cookie sheet with baking paper and using a 1/4-cup capacity measuring cup or spring loaded ice cream scoop, form 9-10 cookies. Flatten gently.
- Bake in the preheated oven for 12-15 minutes. Remove from oven and allow to cool almost completely before serving for a scrumptiously crunchy cookie.
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