Sweet & Salty Peanut Butter Cookies {oil & refined sugar free}

Wednesday, March 28, 2018






If there's one mantra I intend to use throughout my life, it would have to be 'peanut butter is ah-may-zing and you can never have too much of it'. I mean, seriously, I'm not quite sure why blending peanuts results in such a delicious creation but it does (and I'm certainly not complaining about it!). Now, it's not unusual to catch me shamelessly eating peanut butter straight from the jar but, occasionally, I do like to indulge in my peanut butter addiction in a slightly more socially acceptable way, and these delicious cookies definitely allow me to do that! Sweet, salty and, above all else, nutty, these soft and chewy cookies never fail to satisfy my peanut butter craving. Think sweet and salty popcorn meets soft cookie meets peanut butter and, let's be real, that's a combination that's too good to pass up!

You Will Need:
- 200g natural peanut butter
- 175g plain flour
- 120g coconut sugar
- 1/2 teaspoon salt
- 1 teaspoon bicarbonate of soda
- 2 tablespoons maple syrup
- 75ml almond milk

Start by pre-heating your oven to 180 degrees Celsius and lining a baking tray with greaseproof paper.

In a large bowl combine your flour, coconut sugar, salt and bicarbonate of soda, stirring until well combined.

Now add your peanut butter and maple syrup to the bowl and stir until you're left with a crumbly dough.

Finally, add your almond milk around 25ml at a time, stirring until you're left with a soft, slightly sticky dough.

Take around a tablespoon of dough at a time and roll into a small ball, then place on your baking tray. Repeat until you've used all the dough - you should end up with around 16 cookies.

Lightly press each cookie to flatten slightly then place in the oven to bake for around 12 minutes or until golden brown but still slightly soft.

Once baked, allow the cookies to cool slightly on the tray before transferring to an airtight container.

These chewy peanut butter cookies taste great both straight from the oven and once cooled, but they always taste best when enjoyed with a cuppa!

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