Wednesday, 20 January 2016

Gluten Free Chocolate Peanut Cookies


One of my new years resolutions was to eat better and try and avoid too many sweet treats. I have a major addiction to chocolate so cutting it out of my diet completely just wasn't an option. This cookie recipe gives you the sweet treat hit without being terribly unhealthy. It is gluten free and also completely vegan which is great for some guilt free snacking.


These cookies are great if you are on the go. Packed with good fats and protein they give you the sweet energy hit you need. Very simple to make these cookies need very little baking skill and take no time at all to throw together. 

Each cookie is roughly 69 calories (depending on how big you make them) and don't contain any artificial ingredients. They can be easily customised and made from what you have in your cupboards; switch out the peanut butter for any kind of nut butter and the oil olive for any other oil you may prefer. 

Ingredients:
150g Whole Nut Peanut Butter (Any kind of nut butter can be used)
180g Rice Flour
25g Cocoa Powder 
Pinch of salt
1 tsp Vanilla Extract
75g Olive Oil (Coconut Oil, Rapeseed Oil would also work)
75g Maple Syrup
20g Chocolate Chips (optional)

Pre heat the oven to 180°C

This recipe makes 24 cookies.


Combine together all the wet ingredients with a whisk. You can do this with a food mixer if you have one but I prefer to do it by hand.


Once the wet ingredients are well mixed add in the dry ingredients. Make sure you sieve the flour and cocoa to avoid any nasty lumps.



You might need to switch from the whisk to a spatular because the mixture gets quite firm at this stage.


Line a baking sheet with greaseproof paper and start to roll the cookie dough into even sized balls. Make the balls just a bit smaller then golf ball sizes for the perfect snack bite.


Evenly space out on the lined baking tray. They don't spread during baking but you still don't want them to stick together.


Press down on the cookies with a fork to create a cross patten on the top. This helps the cookies to crisp up on the outside and also helps to flatten the dough.


Bake for 10 minutes. I put them in for 5mins then turn the tray around in the oven to make sure they bake evenly. It's best to slightly under-bake them so that they don't dry out.

Once cooked leave them on a cooling rack. They keep well when stored in an airtight container.


Enjoy!

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