I am totally digging anything with Peanut Butter at the moment. Like literally obsessed. I may be eating it from the jar 🤔. The kids and I made these a while back and you kept asking me to get my 🍑 together and give you the recipe 😂.
1 cup of flour (I used spelt but you can use what you wish) 1 cup oats, grounded 1 tsp. baking powder 1 pinch of salt 1/3 cup of peanut butter powder or 1/2 cup peanut butter. (I used @macr0mike powder) 1/4 cup coconut sugar 1/2 cup almond milk (or milk of choice) 1 egg or chia egg for vegan option 2 tbsp. maple syrup 1 tsp. vanilla extract Toppings of choice to decorate. We loved vegan choc, sultanas or hemp seeds.
In a bowl mix all dry ingredients together. In a separate bowl mix all wet ingredients.
Create a little hole in the middle of the dry ingredients and slowly combine until cookie dough like.
Preheat oven to 180degrees.
On a baking tray roll out 12 cookie balls and then flatten with a fork. Add the toppings.
Bake for 20-25 minutes.
Consume within 4 days. Store in air tight container.
Notes – you can swap to cashew butter, almond butter etc. Any will work. You will need a little more milk though as these butters aren’t as oily when combining the mixture.
I made these cookies for breakfast as I wanted to have a bit of a change from the usual smoothies and porridge. The cookies are completely egg and dairy free. I got them out the oven and within literally 30 minutes, the tribe and I ate them all. None left haha! I guess they were a winner. They were chewy on the outside and soft on the inside, delicious!