Whole Peanut & Chocolate Chip Cookies

Apr 27

Written By Cinnamon & Bluebells

Whole Peanut & Chocolate Chip Cookies

Makes 9 chunky cookies

We admit that the combination of peanuts and chocolate is one that we cannot resist, hence the various recipes on Cinnamon & Bluebells, with these ingredients. Here, they combine to create these wholesome, crunchy on the outside, gooey on the inside, delicious plant based cookies. They are not very sweet, which makes them quite moreish and utterly satisfying!

Ingredients

2tbsp ground linseed

4tbsp water

3tbsp coconut sugar

4tbsp smooth unsalted peanut butter

2tbsp melted coconut oil

1tsp vanilla extract

120g rolled oats

45g all purpose flour

1/2tsp baking powder

1/2tsp baking soda

60g dark chocolate chips

40g whole roasted shelled peanuts (salted will add extra flavour)

Method

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, and 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 care not to over process, as we want to keep the nuts chunky.

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 some distance between them. Bake them for 15-20 minutes.

Enjoy!