If we could describe these cookies in one word, it would be delectable. It was hard to not eat the whole plate once these were pulled out of the oven.
It is quite a versatile recipe and can be made vegan/dairy free with some simple swaps.
Egg – Swap with 1Tbsp of Chia seeds soaked in 3 Tbsp of Water (extra fibre too!)
Butter – Swap with the equivalent amount of ‘Nuttelex’.
Dark Choc – Swap with ‘Loving Earth’ or ‘Pana Organic Chocolate’ chopped into bits.
1 Tbsp Peanut Butter
1 Large Egg
1 ½ Cups of Almond Meal
½ tsp of Baking Soda
30g 70% Lindt Baking Chocolate
2 Tbsp of Butter
¼ cup of Brown Sugar
Preheat oven to 180 degrees Celsius
Line a baking tray, place aside.
In a large bowl mix butter, peanut butter and egg. In a separate bowl, mix together the dry ingredients.
Fold the dry ingredients into the butter and egg mixture.
Chop your chocolate pieces to the size you like – the chunkier the better.
Mix through the chocolate pieces before using an ice cream scoop to portion the cookies onto the tray.
Cook for 10-15 mins until golden brown.