Peanut butter anything keeps me happy! In the past I had attempted to make gluten free peanut butter cookies, but I was never really that satisfied with them. Since I had some coconut flour left over from my previous Coconut, Raspberry & White Chocolate cake, I decided to try it out with these cookies, and my ‘not so secret’ ingredient of Snickers.
As I stated in my previous recipe, I bought Tiana Coconut Flour from Wholefoods as it was on sale. This flour is naturally high in fibre and low in carbohydrates, so it’s great if you want to bake healthy (ish) cakes. I also bought my smooth Meridian peanut butter from Holland & Barretts, you pay about £5 for 1kg of peanut butter made from only peanuts! So if you’re a peanut butter lover then this is a bargain.
This recipe was pure experimentation, that turned out extremely tasty! I decided to add pieces of Snickers to the cookies to help enhance the peanut flavour – as when you cook with peanut butter the flavour can disappear slightly.
I found the that cookie dough itself is quite dry and crumbly when your trying to mould them into shape, so you have to be very delicate. But once they are cooked and have cooled fully down, then they hold their shape.
This mixture is very versatile so you can add all sorts of chocolate to it including white chocolate, or even peanut M&M’s, now that’s an idea!
Apart from the Snickers these cookies are pretty healthy if you use natural peanut butter, so you can chow down with no regrets when you see 5 cookies missing. I found these were best with milk, of course.
I hope you enjoy this simple cookie recipe, and if you do, let me know how it goes, enjoy!
120g coconut flour
2tsp baking powder
1 pinch of salt
5tbls natural peanut butter (Meridian)
1tbls vanilla extract
9tbls coconut milk
2tbls golden syrup
3 bars of Snickers
1. Turn on the oven to 150C/Gas 3/300F. Whisk up all of the wet ingredients together.
2. Then slowly sieve all of the dry ingredients in to the wet. Once the mixture starts to become too thick to whisk, mix with a spoon until all of the dry ingredients are added. You may wish to use your hands if you find it easier, I did.
3. Now chop up all of the Snickers bars into small pieces and add them to the mixture.
4. This dough will be quite dry so don’t be alarmed. However, If the mixture is too crumbly to combine in to small balls then just add some more coconut milk.
5. Spoon out balls of the mixture and shape in your hands. Transfer the cookies on to some greaseproof paper and slightly flatten them. If you wish you can add a piece of Snickers on top and push it into the dough as I did for some.
6. Bake for 8-10 minutes, then remove from the oven. You have to be VERY CAREFUL at this point as the cookies will be very delicate and crumble. So use a spatula and knife to slide under the cookies and transfer on to a wired rack. Leave to cool down, then digg in!
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