The best ever healthy PB & Choc Cookies

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!

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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%)

Method

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.

Choc Chip Cookie Brownie Stack

Soft baked chocolate chip cookie topped with gooey rich brownie… sound good?

I thought so.

This recipe is fun, easy to make and just damn right naughty! You start by squidging a layer of my chocolate chip cookie dough into a pan. Then pour my tried and tested brownie recipe on top, level off with a knife and finally, pop it in the oven for 35 minutes.
These ‘stacks’ takes two of the most popular bakes and combines them into an insanely delicious sinful treat! There is nothing better than biting into a fudgy brownie and discovering buttery soft cookie on the bottom – so stop reading my jibba jabba, grab your mixing bowls and give this recipe a go 🙂

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Ingredients (makes 18 ‘stacks’)

1 bowl of brownie mixture ( I used my Malteser Brownies recipe and simply emitted the Maltesers, once you’ve made the mixture leave it in the bowl until it’s needed)
1 bowl of chilled chocolate chip cookie dough (I used my Ultimate Choc Chunk Cookie recipe – remember to chill the cookie dough for at least an hour before using it)

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Method

Preheat the oven to 180°C and line a 23 baking tray with greaseproof paper.

Take your bowl of cookie dough and press it into an even layer at the bottom of the baking tray – as shown below.

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Now take your bowl of brownie mixture and pour it over the cookie dough, use a knife to spread it out into an even layer – as show below.

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Pop the baking tray in the oven and bake in the oven for 35 minutes. The top should be lighter in colour and beginning to crack, insert a toothpick into the centre and if it comes out only slightly chocolaty, remove from the oven and leave to completely cool.

Once cooled, remove from the baking tray and cut into 18 stacks. Serve cold as a quick treat or warm with ice-cream for an indulgent dessert.