PEANUT BUTTER & CHOCOLATE CHIP COOKIES

These are by far the best cookies I have ever made! They are crunchy on the outside but chewy in the middle! Plus you seriously can’t beat peanut butter and chocolate together! They are super easy to make and the are super quick too! Make sure to use good quality dark chocolate to make them extra indulgent.

Ingredients:

Makes around 8-10 cookies depending on the size 

3/4 cup of oat flour – simply place some oats into a blender and blend until you have a flour 

1/4 cup of arrowroot powder or corn starch

1/4 cup of ground almond 

Around 90gr of chocolate chips or dark chocolate chopped into chunks 

1/2 cup of runny peanut butter – I have used Pip & Nut Smooth and Crunchy and I think they are the ones that works best

1/3 cup of maple syrup 

3 tbsp of coconut oil – soft but not liquid – you can also use vegan butter

1/2 tsp of bicarbonate of soda 

1/2 teaspoon of vanilla extract 

A pinch of salt 

Preheat the oven at 180 degrees Celsius. In a bowl whisk together the peanut butter, maple syrup, vanilla extract and coconut oil. Whisk until you have a relatively smooth consistency. In a separate bowl mix together the oat flour, ground almond, arrowroot powder, bicarbonate of soda and salt. Pour the wet ingredients into the dry and mix all together. Fold in the chocolate chips but reserve some to sprinkle on top. 

Line a biking tray with some parchment paper. Scoop out about 1 tablespoon of the mixture and with your hands press it down into a cookie shape. The cookies will expand quite a lot during the baking so make sure to leave some space between each other. I have used an ice cream scooper to make the process easier and neater.  Sprinkle some extra chocolate chips on top. Bake the cookies in the oven for 10-12 minutes until they start to go slightly golden around the edges. I like mine quite chewy so I like to bake them for 10 minutes, if you like the a bit crunchier bake them for longer.

Remove the cookies from the oven and let them cool down for 20-25 minutes. Enjoy!

FLAPJACK COOKIES

These cookies are soft, fruity and chewy. They are so good with a cup of tea and they take very little effort to make. Use whatever nuts you have on hand to add a crunchy bite.

Makes 8-10 cookies depending on the size

Ingredients:

1 cup of oats 

1/2 cup of ground almonds 

1/2 cup of mixed nuts of your choice – I have used a mix of walnuts & hazelnuts 

1/4 cup of raisins

1/4 cup of maple syrup 

3 tbsp of soft but not liquid coconut oil – you can also swap it for vegan butter 

1 tsp of cinnamon 

1/2 tsp of bicarbonate of soda 

Preheat the oven at 180 degrees Celsius.

Add the oats, ground, almonds, raisins and mixed nuts to a food processor and pulse few times until you have coarse mixture and the nuts have broken down into small pieces.

Transfer the mixture to a bowl and add the maple syrup, cinnamon, bicarbonate of soda and coconut oil. Mix everything together until you have a sticky cookie dough.

Using your hand or an ice cream scooper roll the mixture into golf size balls. Place them on a baking tray covered with parchment paper and flatten them to form a round cookie shape.

Bake in the oven for 12 minutes until they start to go slightly brown around the edges. 

Remove from the oven and let them cool down completely before eating them.They will be soft and white fragile as soon as they came out of the oven but they will become harder during the cooling process.