If you love peanut butter and chocolate, this is the perfect cookie! These cookies are packed with flavor and melt in your mouth. They are naturally gluten free (if with buckwheat flour), lactose free and egg free.
Be careful when selecting the peanut butter is required. It is preferable to use the “runny” version for a softer result. Personally, I use my homemade peanut butter. I blend it a little longer to get a smooth and runny texture that flows easily from the spoon.
This recipe has been translated with an online translator.
Buckwheat Chocolate Peanut Butter Cookies
- Mixing bowl
- Wooden spoon
- Non-stick baking paper
- Baking tray
- 115 g flour ,I used buckwheat
- 60 g coconut sugar
- 2 tbsp raw cacao
- 1 tsp baking powder
- 1 salt
- 60 g peanut butter « runny »*
- 60 ml non-dairy milk
- 2 tbsp vegetable oil ,I used canola oil
- 75 g non-dairy chocolate chips (I'm using a chocolate bar that I brake in small pieces)
- Preheat oven to 180°C, fan off.
- In a bowl, mix the flour, coconut sugar, cocoa powder, baking powder and pinch of salt until there are no lumps.
- You can sift the mixture through a sieve to make it easier for you.
- Add the peanut butter, vegetable milk and melted coconut oil and mix with your hands until you have a homogenous dough.
- Add the chocolate chips and form equal balls with the dough.
- Spread the balls on a baking tray lined with baking paper and flatten them into a cookie shape. Be sure to leave at least 2 to 3 cm between each cookie as they will spread slightly.
- Bake for 10 to 12 minutes. Remove from the oven and let cool on the baking tray at room temperature.
- Keep them (if you can) up to 5 days in an airtight container or up to 1 month in the freezer.
Les valeurs sont calculées avec un convertisseur en ligne et sont données à titre indicatif. Elles varient en fonction des ingrédients que tu utilises.