Chewy Chocolate and Peanut Butter Cookies
If you are not as strict on the sugar intake as I am, feel free to top the cookies with honeyed nuts and drizzle with some melted dark chocolate. Otherwise, enjoy them like this as they are amazingly good. I used organic Smooth Peanut Butter, but for extra texture feel free to use crunchy nut butter instead. Makes approx 14 cookies.
Servings: 6 -8
Ingredients
Wet Ingredients and sweeteners:
- 1 cup organic peanut butter
- 1 cup mashed banana (1 large banana)
- 1/3 cup coconut sugar
- 1/4 cup xylitol
- 1/4 cup [non-dairy] milk
Dry Ingredients:
- 1/2 cup brown rice flour
- 1/2 cup plain gluten-free flour
- 1 tbsp raw cacao powder
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp potato starch
Optional:
- 1/4 cup chopped nuts
Instructions
Preheat oven to 180C (160C fan-forced, 350F, gas mark 4)
- In a large bowl mix together all wet ingredients and sweeteners until smooth.
- Sift all dry ingredients into the wet ingredients and using a wooden spoon, mix until the mixture forms a cookie dough ball and all dry ingredients are incorporated into the dough.
- Using a 1/8-cup capacity scoop, divide dough into 14 even balls. Roll each ball between your hands and flatten gently.
- If using, press a pinch of chopped nuts into each, or alternating biscuit.
- Bake in for 15 minutes, or until the cookies begin to brown around the edges.
Notes
To store: place cooled cookies in an air-tight container and store in the pantry for upto 1 week.
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