Cookies are definitely a must in my household! I am always trying to create recipes that are yummy and different for the kids…..but these have been requested a few times now! We are huge fans of the pana nut butter range and as a treat usually drizzle it over fruit & yoghurt. For this recipe I used the Peanut Caramel however, you could use any of your favourite nut butters.
To make these delicious treats you will need to preheat your oven to 160 degrees (fan-forced). And place some baking paper on a large tray.
- 1 flax egg (1 tablespoon flaxmeal + 2 tablespoon water- mix together and it will become a gooey substance after a few minutes)
- 2 tablespoon coconut oil
- 3 tablespoon nut mylk
- 1/4 cup Peanut Caramel @panachoc
- 1/3 cup sugar (coconut/rapadura)
- 1 cup + 4 tablespoon plain flour
- pinch salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup vegan choc chips
- ** 1 tablespoon coconut oil if needed (just depends on the consistency of your nut butter) 🥜🍪
In a bowl whisk together the flax egg with the oil, mylk, sugar and the peanut butter caramel until well combined. Now stir in the rest of the dry ingredients. Fold in the choc chips. If your mixture is not binding add in 1 tablespoon of coconut oil. Likewise if it is too wet add in another tablespoon of flour until it binds together. Let your biscuit dough rest for a few minutes.
Now wet your hands and roll the biscuit dough into small balls and place on a baking tray. I got 13 cookies out of the mixture. Gentle press them down – place in the oven for 15 minutes. If you like them crunchy leave them for an extra 5 minutes.
Let your cookies cool down so you can drizzle some more chocolate over the top. If desired you can also spoon a small amount of Peanut Caramel in the centre too!! OMG YUM!!
I’m sure these will not last long – and are best stored in an airtight container in the fridge or in a cool spot in your pantry cupboard.
Have fun making and sharing these baked treats will your family and friends