Peanut Butter Cookies

by

Tenina Holder

Posted February 21, 2022 (Last updated February 24, 2022)

Serves

20

Total Time

45mins

Calories

140

If you love a good peanut butter and chocolate chip combo, this will become your go to cookie recipe. GLUTEN FREE, yep! You’re welcome.

Do not be tempted to replace the shredded coconut with dessicated coconut...

recipe-image
    Ingredients

  • Roasted peanuts icon
    Roasted peanuts50 g
  • Peanut butter icon
    Peanut butter250 g
  • Muscovado sugar icon
    Muscovado sugar50 g
  • Honey icon
    Honey40 g
  • Egg icon
    Egg1
  • Baking powder icon
    Baking powder1 teaspoon
  • Vanilla bean paste icon
    Vanilla bean paste2 teaspoons
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 pinch
  • Shredded coconut icon
    Shredded coconut30 g
  • Dark chocolate chips icon
    Dark chocolate chips80 g
    Method

  • 1. Line a clean baking sheet with parchment paper
  • 2. Add roasted peanuts to the baking sheet
  • 3. Place into a pre-heated oven
  • 4. Bake - 10 min, 200°C
  • 5. Cool slightly
  • 6. Reduce oven temperature to 170°C
  • 7. Add peanut butter, muscovado sugar, honey, egg, baking powder, vanilla bean paste and pink Himalayan salt flakes to the TM5 bowl
  • 8. Blend with MC in place 10 sec, speed 8
  • 9. Scrape down sides of TM5 bowl
  • 10. Add peanuts and shredded coconut to the TM5 bowl
  • 11. Blend with MC in place 6 sec, speed 6
  • 12. Add chocolate chips and stir in using a silicone spatula
  • 13. Let rest in fridge
  • 14. Scoop mixture into tablespoon sized balls and place on lined baking tray about 10cm apart
  • 15. Bake cookies until light golden
  • 16. Store in an airtight container in or out of the fridge

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