I like to consider myself lucky in that I’ve never been a huge fan of chocolate. I’m not one of those people who craves the sweet stuff: I’d rather have a bowl of chips with a nice pot of garlic mayo.
But sometimes I do get the odd hankering for a biscuit, you know? It’s like there’s an itch that only a cookie or a cake will scratch. Hobnobs used to be my go-to itch scratcher but they most definitely aren’t gluten-free or Paleo in the slightest. 9 Bars are amazing, but they still feel quite processed and I prefer to eat them on-the-go. To satisfy my cravings I’ve been eating the leftover Halloween chocolate but it leaves me feeling a bit gross and guilty.
Enter these Gluten-free, Butter-free, White sugar-free, Guilt-free Peanut Butter Chocolate cookies. The answer to all my problems!!
Having always been a bit sniffy of peanuts in desserts or baking I didn’t really expect to like these at all, envisioning myself feeding them to the children for days to come. But let me tell you, these are some of the most delicious biscuits I’ve ever baked. I’ve had two a day every day since I first discovered the recipe and I don’t see that changing. My itch is totally gone.
The recipe is super easy; you only need a small amount of ingredients and you can whip up a batch in minutes. The batter needs to chill in the fridge for at least an hour but for a maximum of five days, so what I like to do is cook in batches of six cookies. That way you get to munch on oven-fresh cookies every couple of days!
OK, so they’re not quite Paleo but they’re pretty damn close. And that’s good enough for me.
This recipe originated at Averie Cooks; I’ve adapted it slightly to include more child-friendly milk chocolate and less sugar.
- 220g peanut butter
- 160g brown sugar
- 1 tbsp honey
- 1 egg
- 70g dark chocolate
- 60g milk chocolate
- 1 tsp vanilla bean paste
- 1 tsp baking powder
- Put the peanut butter, sugar, honey, vanilla, baking powder and an egg to a large bowl.
- Whisk on a medium speed, scraping down the bowl as you go. This should take a couple of minutes and be careful not to overwhisk otherwise the fat will separate out of the peanut butter. Don't worry too much if this happens - the flavour won't be affected but it will make the dough slightly more difficult to deal with.
- Add your chocolate chopped into chunks and stir in slowly.
- Cling film over the bowl and place it in the fridge for 1-2 hours, or up to 5 days.
- When the dough is chilled split into small balls - this amount should make 12 biscuit-sized cookies.
- Place the balls on 2 lined baking sheets, 6 per sheet. Flatten them slightly.
- Bake in the oven at 180 for between 7 to 10 minutes, rotating the baking sheets half way through. The cookies should be brown and crispy on the outside but soft in the middle - they'll firm slightly when cooling.
- Cool on the baking sheet for at least 10 minutes.
- It doesn't matter whether or not you use chunky or smooth peanut butter: my preference is chunky