(Recipe makes 12)
- 120g peanut butter – I used Funky Nut Company honey & sea salt
- 3 tbsp unsweetened almond milk
- 60g agave nectar
- 20g coconut oil, melted
- 2 chia eggs (I measured 13g chia seeds and 4 tbsps water)
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
- 60g coconut flour
- 90g dark chocolate – I used Ohso 70% chocolate which has healthy gut bacteria!
- Preheat oven to 180C/350F/Gas mark 4 and line a baking tray with greaseproof paper.
- First, make your chia eggs by mixing the chia seeds with water then set aside for 5 minutes to thicken.
- Now, in a mixing bowl, place the peanut butter, agave nectar, almond milk and melted coconut oil. Stir well with a spoon till combined. Add in the chia eggs and vanilla extract then stir again – you don’t need to whisk the mixture.
- Mix in the flour, baking powder and a pinch of salt – the mixture with thicken considerably so don’t worry, it’s just the coconut flour working!
- Stir in 3/4 of your chocolate then mould into 12 balls and place onto the baking tray. Press the cookies down as they won’t change shape in the oven because of the coconut flour – I like to keep mine fairly chunky but flatten them however much you like!
- Slightly press the remaining chocolate chunks into the tops of the cookies.
- Bake in the oven for around 10 minutes until golden around the edges. Let cool on the baking tray for at least 15 minutes before moving as they’ll be very soft and crumbly whilst warm.
|Calories per cookie||Protein||Carbs||Fat|