Recipe: Peanut Butter Choc Chip Cookies (Refined Sugar Free)

Peanut butter and chocolate - they're a match made in heaven aren't they? This recipe has been languishing in the family recipe book for years and years and I thought it was high time I shared it here. Well, it hasn't exactly been languishing - I've been using it, I just haven't gotten around to sharing it!

These cookies are quick to whip up, evilly more-ish to eat and are excellent for packed lunches, picnics or to dunk in your afternoon cup of tea. Just make sure you dunk them quickly, or you might end up with chocolate flavoured tea. They also happen to freeze wonderfully.

The cookies in the photo are made on spelt, but you can use whole wheat or even unbleached white wheat flour if you prefer. The choice is yours with the peanut butter too - crunchy is my personal favourite.

Happy baking!

Peanut Butter Choc Chip Cookies (Refined Sugar Free)

Ingredients:
125g butter
1/4 cup peanut butter - crunchy or smooth, whichever you prefer
1/2 cup rapadura
1 egg, lightly beaten
3/4 cup self-raising flour - spelt or whole wheat
3/4 cup plain flour - spelt or whole wheat
1/2 cup rolled oats
1/2 cup dark organic chocolate chips or chopped dark Loving Earth chocolate
1 tbsp of milk, optional (add this if the mixture seems a bit dry)

Method:

1. Preheat the oven to 180 and line two trays with baking paper
2. Combine butter & peanut butter in a small saucepan over a medium heat. Cook, stirring almost constantly to avoid burning, until melted and well combined. Transfer to a large bowl and cool for 5 minutes
3. In a small bowl, combine flours, oats and chocolate chips
4. Add rapadura and egg to butter mixture and mix well. Add flour mix and combine well
5. Roll tablespoons of cookie mixture into balls and place onto trays. Slightly flatten with your fingers and bake for 12-15 minutes or until golden and firm to touch
6. Allow to cool on tray for 5 minutes before transferring to a wire rack to cool


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