Fudgy GF Choc Chip Cookies
INGREDIENTS
MAKES 16 COOK + PREP TIME 25 MINS
1/2 cup smooth peanut butter (100% peanuts)
1/3 cup extra virgin olive oil
2 tsp. vanilla extract
1 egg
1/3 cup brown sugar
1 3/4 cup almond meal
1 tsp GF baking powder or 1/2 tsp baking soda
1/2 tsp salt
1 cup dark choc chips (or white or milk choc chips)
METHOD
In a large mixing bowl combine the peanut butter, oil, brown sugar, egg, and vanilla extract. Whisk until completely combined, about 1 minute.
Add the almond meal, baking powder, and salt and stir until just combined. Fold in the chocolate chips. Roll cookie dough into a long cookie width log and glad wrap tightly. Place the cookie dough in the fridge for at least an hour, but up to 24 hours.
When you’re ready to make the cookies, preheat the oven to 170°C fan forced and line a baking sheet with parchment paper. Slice the log into roughly 16 cookies (about 1 cm thick), shape slighty if they have crumbled and place them two inches apart (the cookies will spread slightly).
Bake for 10 to 12 minutes depending on your oven, taking them out when the edges are golden brown and the centers have puffed up. Allow to cool and enjoy with a glass of milk!
GEORGIE’S NOTES
Store in an airtight container for up to 1 week.
To make this recipes dairy free use 70% cacao or more chocolate chips.
Swap choc chip cookies for coconut flakes, chopped nuts, dried fruit or a combination.
1/3 of this batter will make 1 large cookie which can be topped with ice cream and shared between 3 people for a dessert. Increase baking time to 15-17 minutes.
