Peanut chocolate-drizzle cookies
- Makes 12 Portions
- Suitable for freezing
- Preparation 15 minutes
- 25 minutes cooking time
- 180 C°, 350 F°, Gas Mark 4
- 50g coconut oil, melted
- 90g light soft brown sugar
- 100g no added sugar crunchy peanut butter
- 1 egg, lightly beaten
- 100g wholegrain spelt flour or plain/all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda/baking soda
- 40g plain or milk chocolate, broken into small pieces
- Preheat the oven. Line a baking sheet with baking parchment.
- Pour the melted coconut oil into a large mixing bowl. Using a wooden spoon, stir in the sugar and peanut butter until combined. Next, stir in the egg until mixed in.
- Mix together the flour, baking powder and bicarbonate of soda/baking soda. Gently fold the flour mixture into the peanut butter mixture in two halves until well blended.
- Place large heaped dessertspoons of the cookie mixture onto the prepared baking sheet. Bake for 15-18 minutes until cooked but still a little soft in the middle.
- Leave the cookies to cool for a couple of minutes, then use a spatula to move them to a cooling rack to cool completely.
- Melt the chocolate in a heatproof bowl suspended over a pan of gently simmering water, making sure the base of the bowl does not touch the water. Using oven gloves, carefully remove the bowl from the pan.
- Using a teaspoon, drizzle the chocolate over the top of the cooled cookies. Leave the chocolate to set and harden
Nicola Graimes is an award winning cookery writer and former editor of Vegetarian Living magazine. She has written more than 20 books, including The Top 100 Recipes for a Healthy Lunchbox , The Big Book of Wok, The Big Book of LowCarb Recipes, Veggienomics, The New Vegetarian Kitchen (chosen as one of OFM ‘s Top 50 Cookbooks of the Year), and the bestselling book The Part-Time Vegetarian for Nourish