Only five simple ingredients are needed to make these soft and chewy peanut butter chocolate cookies. Not only are they free from butter, flour, gluten and refined sugar but you can make, bake and eat these cookies within 30 minutes!
I decided to use Lindt 85% dark chocolate but feel free to substitute with your favourite chocolate bar and if chocolate just isn’t your thing then try using coconut, cranberries or chopped nuts instead.
These cookies are the best of both worlds – slightly crunchy on the outside and deliciously gooey in the middle, the perfect treat to satisfy your sweet cravings. Happy baking!
Ingredients (makes 12 cookies)
1 cup/250g natural peanut butter (I used the Myprotein range)
60g raw natural honey (preferably Manuka honey)
1 large egg, at room temperature
1 tsp baking powder
80g 70%+ good quality dark chocolate (I used Lindt 85%)
Preheat the oven to 180° C and line two baking trays with grease-proof paper.
In a bowl combine the top 4 ingredients with a wooden spoon until smooth. Chop your dark chocolate into small chunks and fold in half of the chunks into the mixture.
Take a tbsp of the cookie mixture and dollop it onto the baking tray, flatten the cookie out with the back of the spoon (these cookies will not expand so shape them to the size you would like). Repeat this process for the remaining 11 cookies.
Push a couple of the remaining chocolate chunks into each of the tops of the cookies. Bake in the oven for exactly 8 minutes – if they look a little under cooked, don’t worry. Still take them out of the oven as they will harden as they cool but will remain slightly soft in the middle!
Leave to cool for 5 minutes before serving. I would recommend microwaving your cookies for approx.7 seconds for a warm gooey dessert.