I’m having a complete love affair with cookies at the moment and these are my current favourites. The perfect balance of salt, and sweet with bitterness from the chocolate and delicious creaminess from the peanut butter. Even talking about these cookies is making my mouth water.
Like all the best things in life, these are very easy to make, and you will probably have all the ingredients ready and waiting for you in your store cupboard anyway. Yip yip. Hip Hip.
These cookies are amazing! These cookies can be made, cooked and eaten fresh from the oven in less than 10 minutes. Form an orderly queue people.
These cookies use gorgeously caramel-ly Maple syrup which I love using for it’s flavour. The base of these cookies is ground oats, and buckwheat flour, which I tend to find make me feel less feel bloated and lethargic than standard white flour does. That’s not to say you can eat the whole batch and still feel fantastic. If you eat the entire batch you may need a lie down, and a round of applause. Not that I can pretend I haven’t done the exact same thing, so welcome aboard my friend, you’re in my gang now.
- ¾ cup of peanut butter
- 2 eggs
- ⅓ cup of maple syrup + 2 tablespoons of maple syrup
- 1 teaspoon of vanilla
- ¼ cup cacao, or unsweetened cocoa
- 1⅓ cup oats
- ½ cup buckwheat flour
- 1 teaspoon salt
- Preheat the oven to 190C
- Now, whisk the egg, maple syrup, peanut butter and vanilla together in a bowl
- Blitz the oats in a food processor until they are fine flour. Mine never actually gets that fine, but I like it with a little bit of texture, so it's perfect either way!
- Add the blitzed oats, buckwheat flour, cocoa and salt to the bowl and stir everything together.
- Now shape into little balls and pop onto a lined baking tray. Sometimes I use an ice cream scoop to do this, and sometimes I just get stuck in and use my hands. I'm pretty wild like that. That's just how I roll.
- These cookies don't really spread, so you can place them fairly close together.
- Gently press the cookie balls with the back of a fork to make them squish down a little and to make a pretty little indentation. Sprinkle with another little bit of Maldon salt.
- Pop in the oven for 7- 10 minutes. Better to err on the side of underdone so that they aren't dry. Leave to cool or eat them straight from the oven.
There is nothing more delicious than a chocolate cookie and a cup of peppermint tea. Such a beautiful combination. Like hugs and kisses.
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