These are a soft chewy peanut butter cookie with a hint of chocolate that went down very well with an audience of young taste testers. They are comparatively low in sugar with good amounts of fat, fibre, and protein. For a crunchier cookie try these Chocolate Peanut Butter breakfast cookies.
I note that the peanut butter used contains only two ingredients: peanuts + salt. It’s also easy to make peanut butter at home as an alternative to commercial brands containing sugar, molasses, and hydrogenated oils.
- 2c flour
- 1/4 cup almond meal
- 1/4 cup fine oats (i.e. Milk Oaties or Instant Porridge)
- 2 Tbsp Dutch Cocoa
- 1/2 tsp salt
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 Tbsp apple cider vinegar
- 2 Tbsp Orgran egg replacer + 4 Tbsp water
- OR: 2 flax eggs
- OR: 2 eggs
- 1 tsp vanilla essence
- 1/2 cup coconut oil
- 3/4 cup brown sugar
- 3/4 cup smooth peanut butter
- approx. 100g apple puree
- TIP: baby food pouches or tins are an easy way of adding fruit puree to baking recipes.
Allergies: soy free, dairy free, egg free.
- Preheat oven to 180’C / 360’F.
- In a large mixing bowl, combine all ingredients. I prefer to add all the dry ingredients, and then in mix in the wet ingredients.
- Knead everything together. It will gradually turn to a soft cookie dough.
- Roll the dough into small balls and lightly flatten (with a fork or fingers).
- Place cookies on a baking sheet / lightly oiled baking tray.
- Bake for 12-15 minutes or until cookies begin to brown.