It's been a while since I've shared a baking recipe so everyone, that is why I've decided to leave the breakfast dishes for this week and share an irresistible cookie recipe! Using my peanut butter praline chocolate bar. It's really something magical...
Ingredients - makes 22
175g ground almonds
85g buckwheat flour
1 tsp bicarbonate soda
85g melted coconut oil
80g coconut sugar
55g date syrup
350g crunchy peanut butter
0.5 tsp vanilla extract
0.5 tsp salt
100ml almond milk
50g dark chocolate chips - I used my peanut praline bar
Preheat the oven to Gas mark 5.
Pop the first set of ingredients into a food processor and blend until combined.
Pour the second set of ingredients into the food processor and blend until combined and a soft ball has formed.
Add the chocolate chips and pulse gently to combine.
Line two trays with parchment.
Roll the mix into 22 equal balls, flatten in your palms to 1-2cm thick and pop spread apart on the lined trays.
Pop the trays in the oven for 10 minutes - until golden at the edges.
Remove and leave to cool before transferring to a box to keep fresh.
Beware, they crumble easily.