Bursting with peanut butter flavour, these vegan, gluten free cookies have a light, soft, melt in the mouth texture, studded with delectable luscious lumps of chopped dark chocolate.
Makes 12 – 14
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to fan oven 160°C /180°C/350°F/Gas 4.
First, stir the warm water into the ground flax seed and set aside to thicken.
Weigh the peanut butter, maple syrup, bicarbonate of/baking soda and salt into a mixing bowl and beat to mix with a wooden spoon.
Stir the flax seed egg and vanilla paste into the peanut butter mix until combined, but do not over mix.
Chop the chocolate into small chunks and fold into the cookie dough. Again be careful not to over mix.
Scoop out 12 – 14 cookies, roughly 2 tablespoons in size. I use a small ice cream scoop. Top with a small pinch of sea salt granules, if using.
Lay spread out on a baking parchment lined baking tray and cook in the centre of a preheated oven for 11 – 12 minutes, until very slightly browning on the edges. Remember, they will continue to cook when they come out of the oven. If you over-cook them, they will become dry.
Leave on the tray for 10 minutes and then transfer to a wire rack to cool.
Equipment: