Save this for a fun, healthy & easy a weekend baking idea!
These cookies are basically a peanut butter lover’s dream! You guys went crazy over these cookies when I posted them on my story last week and I’m so excited to be sharing the recipe today!
(P.s. If peanut butter isn’t your thinking you can swap it out for a nut butter of your liking but no promises on flavour )
Here is the recipe:
4-INGREDIENT CHOC DIPPED PEANUT BUTTER SHORTBREAD COOKIES (vegan, gluten-free, oil-free)
December 29, 2020
Category
Baking
Cooking method
Dessert
Dietary
Gluten-free
Meal type
Oil-free
Recipe type
Snack
Sweet
Persons
12
Serving Size
1 cookie
Prep Time
20 minutes
Cook Time
14 minutes
Total Time
34 minutes
Notes
*Storage tips: in an airtight container at room temperature for 3 days, in the fridge for a week or frozen for months
Ingredients
- ✅ 3/4 cup smooth peanut butter (I used @byronbaypeanutbutter )
- ✅ 1/2 cup rice malt syrup (mine is from @thesourcewestendbrisbane )
- ✅ 1/2 cup coconut flour
- ✅ 1-2 tablespoons of water (or non-dairy milk of choice)
- *Optional: Pinch of salt
- ✅ 50g dairy-free chocolate, melted ( I used @bennettonaturalfoods dark)
- *Optional: roasted peanuts, chopped for decorating
Instructions
- 1. Preheat the oven to 160 degrees Celsius/ 320 degrees Fahrenheit, fan-forced. Line a cookie tray with non-stick paper.
- 2. In a large bowl, mix together the coconut flour, rice malt syrup, peanut butter, optional salt and water until it becomes a cookie dough consistency
- 3. Roll the cookie dough out into a flat sheet of 0.5cm thickness and use a cookie cutter to cut out individual cookies. Arrange these evenly spaced on the prepared tray.
- 4. Bake for 12-14 minutes until the cookie is golden on the outside. Remove from the oven and allow the cookies to fully cool down. You can put it in the freezer to speed up the process
- 5. Melt the chocolate and dip one half of each cookie into it to coat. Optional sprinkle chopped peanuts over the top for decoration