Super Fudgy Double Choc Peanut Butter Cookies
Ingredients
1 cup fresh Crunchy Peanut Butter
1 cup Rapadura or Coconut Sugar
1/2 cup Desiccated Coconut
1 organic free range Egg
1/3 cup Cocoa Powder
1/4 cup Nut Milk of your choice
1 tsp Vanilla Extract
Pinch of Himalayan Salt
1/3 cup Dark Choc Chips
1/3 cup Walnuts, I use Activated for extra crunch
Instructions
- Simply add everything into a mixing bowl and mix to combine.
- Preheat oven to 180C, line baking tray, then spoon mixture onto tray into rough cookie shapes and flatten a little. The shape won’t change as they cook.
- Place in oven for 10mins. If you prefer a more traditional cookie texture, then cook for a further 8-10mins until golden on the edges. If you stick to the 10 min cooking time, you will have a gooey, brownie-like indulgent cookie.
