Dark Chocolate and Peanut Butter Cookies

Can you tell I love cookies?

And especially those of the double chocolate variety that also contain peanut butter. It doesn’t actually get much better does it?!

A cookie is a compulsory snack when drinking a hot drink for me. And these do the job perfectly. Completely free from dairy and eggs, these vegan cookies can also be made free from gluten if you switch the flour to a gluten free variety.

I love having cookies at hand for when we have visitors. And because of the arrival of our new little puppy Banger, we have been inundated with lovely visits. Queue the cookies and cuppas.

Using Cacao powder from the lovely Natures Heart Superfoods , I am pleased to announce that I have joined their team of lovely ambassadors. I will be creating a variety of recipes each month using their wide range of delicious products. GET EXCITED WITH ME!

takes approx. 30 minutes

makes 10 cookies

Ingredients

190g smooth peanut butter (I used Pics Peanut Butter)

100ml coconut oil (melted)

100ml maple syrup

1 teaspoon of vanilla extract

1/2 teaspoon of salt

300g plain flour

1 teaspoon of baking powder

30g cacao powder (I used Nature’s Heart Superfoods)

110g dark chocolate (cut into small chunks)

Method

1. Preheat oven to 180°C/350°F , and line two baking trays with parchment paper.

2. In a mixing bowl sieve the plain flour and add salt, baking powder and cacao powder.

3. Next in a separate bowl combine maple syrup, coconut oil, peanut butter and vanilla extract.

4. Pour the wet ingredients into the dry and combine together.

5. Fold in the dark chocolate chunks and mix evenly throughout.

6. Roll the mixture into approximately 10 balls, and slightly flatten each.

7. Place on the baking trays and bake in the oven for 20-22 minutes.

8. Leave to cool slightly before eating.

 

Enjoy! – share and tag your creations with me on Instagram @whatluceeats