Double choc peanut butter cookies
What could be better with a glass of cold milk than a warm, gooey peanut butter cookie? These choc chunk treats are topped with crunchy chopped peanuts
Res kanyah
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 16
Skip to ingredients
- 360g rice flour
- 350g crunchy peanut butter
- 50-100g coconut sugarto taste
Nutrition: Per serving
- kcal230
- fat12g
- saturates2g
- carbs22g
- sugars4g
- fibre2g
- protein8g
- salt0.3g
Method
step 1
Toast the rice flour in a dry frying pan until warm and browned. Tip into the bowl of a food processor with the peanut butter and blend for up to 5 mins until smooth and beginning to clump together. Scrape down the sides with a spatula as needed. Taste and add sugar according toy our preference, and blend again until the mixture clumps together once more.
step 2
Press the mixture in an even layer in the base of a 20cm square dish lined with baking parchment, then cut into 16 squares. Will keep in an airtight container for up to a month.
