Peanut butter & choc chip cookies
So who doesn’t LOVE a choc chip cookie?! These sweet & nutty choc chip cookies are an excellent after dinner treat and they freeze well for safe keeping!
We’ve added in vegan swaps (marked with 🍃) so there’s an option for everyone 😀
INGREDIENTS
(makes about 30, depending on size):
2 cups low-FODMAP plain flour (try Lo-Fo Pantry available from major grocery stores)
1/2 teaspoon baking powder
3/4 cup packed brown sugar (the darker the better)
1/2 cup Superflora French Bean Vanilla (🍃swap to Plant-Based Chocolate Superflora)
pinch salt
1 cup crunchy peanut butter
1/2 cup unsalted butter (🍃swap to 1 cup of melted coconut oil)
1 teaspoon pure vanilla extract
2 large eggs, room temperature (🍃swap to fleggs = 2 x tbsp ground flaxseed plus 5 tbsp of water, stirred and left to thicken for 5 mins before use - plus add a tablespoon or two of soy milk if the mixture looks dry)
2 cups dark chocolate chips
METHOD:
Line 2 trays with baking paper.
Beat the butter until soft and creamy.
Add the sugar and peanut butter and beat well.
Add the vanilla extract and eggs, then beat until completely combined.
🍃If following the vegan option, simply beat together the sugar, melted coconut oil, peanut butter, fleggs, vanilla extract and soy milk.
Add the sifted ingredients (low fodmap flour, baking powder, Superflora and salt) and mix gently until combined. Don’t overwork.
Stir in the chocolate chips. Once again, don’t overwork.
Work the dough roughly into a big fat sausage and wrap in plastic or greaseprrof paper. Leave the dough to rest in the fridge for an hour or overnight.
When you’re ready to bake, pre-heat the oven to 180C.
Remove the dough from the fridge and roll into balls before placing on lined baking trays.
Back for 10-12 mins or until golden.
Cool on the baking trays before transferring to a wire rack.
Hide in a secret place! Or store in the freezer for safe keeping.