I admit…the combination of peanuts and chocolate is one I cannot resist, hence the numerous recipes on this blog, with these ingredients. Here, they combine to create these wholesome, crunchy on the outside, gooey on the inside, delicious vegan cookies. They are not very sweet, which makes them quite moreish and utterly satisfying!
Whole Peanut & Chocolate Chip Cookies
Makes 9 chunky cookies
2tbsp ground linseed
3tbsp coconut sugar
4tbsp smooth unsalted peanut butter
2tbsp melted coconut oil
1tsp vanilla extract
1 cup rolled oats
1/3 cup all purpose flour
1/2tsp baking powder
1/2tsp baking soda
1/3 cup dark chocolate chips
1/3 cup whole roasted shelled peanuts (I used salted for extra flavour)
🥜 Place the ground linseed and the water in a small bowl, stir and let thicken for 10 minutes.
🥜 In a food processor, add the oats, the flour, the baking powder and the baking soda and pulse a few times until the oats have partly broken down.
🥜 Add the sugar, the peanut butter, the coconut oil, the linseed paste and the vanilla extract, the gently process. You should end up with a fairly mouldable dough.
🥜 Add the chocolate chips and the peanuts and pulse a few times till they are incorporated into the mixture.
🥜 Take a piece of greaseproof paper and place the dough on it in an oblong shape. Using the paper, roll the dough into a firm cylinder, then place it in the fridge to harden for 30 minutes.
🥜 Preheat the oven to 180C. Line a baking tray with baking paper.
🥜 Unwrap the dough. Using a sharp knife, cut the dough into 1cm slices. Place them on the tray with distance between them. Bake them for 15-20 minutes.
To make these gluten free, just use gluten free oats and flour.