Published On: Thu, Aug 27th, 2020

Chocolate peanut butter cookies

Enjoy these chocolate peanut butter cookies by Lakeland

Peanut butter lovers, unite! These chocolate peanut butter cookies are for you – and with just six ingredients you’ll have them made in no time!

Chocolate peanut butter cookies

Chocolate peanut butter cookies

Servings 12

Ingredients

  • 125 g peanut flour
  • 60 g dairy-free spread
  • 100 g Pip & Nut Peanut Butter
  • 100 ml The Groovy Food Company Agave Nectar
  • 25 g Naturya Organic Cocoa Nibs

Instructions

  1. Preheat the oven to 160°C/Gas Mark 3. Place the peanut flour into a mixing bowl and rub in the dairy-free spread with your fingertips, until the mixture resembles fine breadcrumbs. Add the remaining ingredients and mix well.

  2. Bring the cookie dough together with your hands and form into a large sausage shape, around 6cm (2½in) diameter. Wrap in clingfilm and chill for 30 minutes.

  3. Slice the dough into 12 discs and place on a baking sheet. Press each cookie lightly with a fork.

  4. Bake for 10-12 minutes, or until the cookies are golden brown but soft to the touch. Cool on a wire rack. These cookies will keep in an airtight container for up to 5 days.

Tip! The peanut flour gives these cookies a distinctive, dark colour. If you prefer a thinner, crisper cookie, shape the dough into an 8cm (3¼in) diameter sausage and cut into 16 cookies.

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