PB & Cacao: A Batch made in Heaven

If you’ve stumbled upon this recipe instead of raiding your own pantry for a packet of biscuits, it’s our duty to tell you that you’re a tough cookie! But these chewy and irresistible (healthy) cookies aren’t, and therefore make for the perfect treat!

Method

130g crunchy peanut butter, unsweetened

6 tbs coconut sugar

3 tbsp oat flour

1 egg beaten

1 tbsp vegetable oil

1 tbsp honey or maple syrup

1 tsp vanilla extract

1/2 tsp baking soda

1/4 tsp salt

40g cacao nibs

Instructions

1. In a large bowl, add all the ingredients except the cacao nibs.

2. Whisk well until a smooth, homogenous batter forms.

3. Next, fold in 20g of the cacao nibs into the batter.

4. Unlike most cookie recipes, this one does not form a dough but resembles a thick, pancake batter.

5. Cover the bowl using a damp cloth or plastic wrap and refrigerate for 30 minutes.

6. While the cookie batter is chilling, preheat your oven to 180°C and line a baking sheet with parchment paper. Set it aside.

7. Using a tablespoon measure, scoop 1/2 tbsp of batter onto the lined baking sheet. Make sure you leave sufficient space between each cookie as it spreads a lot during the cooking process.

8. Top the cookies with the remaining cacao nibs and bake for 8-10 minutes or until dark brown at the edges.

9. Let the cookies cool completely before serving.

(Recipe adapted from moonandspoonandyum’s Peanut Butter Cacao Nib Coconut Flour Cookies)

Nutritional Information by Sahana Dasharathi

Written by Shria Bellalcheroo

Photo Credit: Shria Bellalcheroo