Peanut Butter Cookies
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...
- Roasted peanuts50 g
- Peanut butter250 g
- Muscovado sugar50 g
- Honey40 g
- Egg1
- Baking powder1 teaspoon
- Vanilla bean paste2 teaspoons
- Pink himalayan salt flakes1 pinch
- Shredded coconut30 g
- Dark chocolate chips80 g
Ingredients
- 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
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
