Crunchy, yet slightly gooey peanut butter cookies. What could be better?
Braxton has decided he’s on hunger strike at the moment so I’m trying to find just anything that he’ll eat and I made these in the hope that he’d like them and he did, he was very happy. Now just to get him to eat broccoli…
We are also going away soon and I wanted to test out new things that I can take as snacks on the plane. Muffins always go down well but I thought that some harder cookies would also make a nice (and less messy) snack. Trying to figure out 24 hours worth of food and snacks for a 14 month old is no easy feat!
Anyway I kind of just threw the ingredients for these together but they turned out so delicious, I’m really happy with them.
Of course, as usual, gluten free, grain free, dairy free, refined-sugar free and vegan.
Ingredients
125g buckwheat flour
1 tsp baking powder
½ tsp bicarbonate of soda
Pinch Himalayan salt
45g coconut palm sugar
60ml maple syrup
5 tbsp almond milk
1 tsp vanilla bean paste
4 tbsp coconut oil and extra for greasing
5 tbsp peanut butter
Method
Preheat the oven to 180 degrees and line 2 baking trays with baking paper and grease with coconut oil.
In a bowl, mix together the buckwheat flour, baking powder, bicarb and salt.
In a saucepan over a gentle heat, add the rest of the ingredients except the peanut butter, and heat gently until melted.
Once melted, add the peanut butter and stir until it’s softer.
Once that mixture is smooth, add it to the dry mixture. You might have to get in there with your hands as it could get a little crumbly. If it is too crumbly and won’t stick, add more coconut oil, maple and almond milk, but not too much.
Take a small amount in your hand and roll into a ball shape, then flatten it on the prepared baking tray. Repeat until you finish the mixture.
Bake for 7 minutes. They should look golden around the edge but still white-ish in the middle as they will continue to harden when they come out the oven.
Leave to cool before removing from the trays and keep in an airtight container in a cool place.
Love & health,
Lauren
