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Recipe by Happy Skin Kitchen

You can’t go wrong with chocolate and peanut butter as your two core ingredients. Combine them both in these mouthwatering recipe, our Chocolate and Peanut Butter Sandwich Cookies! Go on, you know you want to!

You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

Chocolate and Peanut Cookies

Recipe by Happy Skin Kitchen

You can’t go wrong with chocolate and peanut butter as your two core ingredients. Combine them both in these mouthwatering recipe, our Chocolate and Peanut Butter Sandwich Cookies! Go on, you know you want to!

You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

Metric | Imperial Measurement Conversions

INGREDIENTS

  • 150 g oat flour (1 1/2 cup) ( just place some porridge oats in a blender and blend until you have a flour kind of consistency)
  • 60 g ground almonds (1/2 cup)
  • 4 tablespoons raw cacao powder or cocoa powder
  • 100 g melted coconut oil (1/2 cup)
  • 50 g Natvia natural sweetener (1/4 cup)
  • 5 tablespoons almond milk
  • A dash of vanilla extract
  • 1 g runny nut butter of your choice
  • 1 teaspoon baking powder
  • A pinch of salt
  • For the peanut butter filling:
  • 2 tablespoons smooth peanut butter
  • 1 tablespoon Optional: maple syrup if you like it a bit sweeter
  • For the chocolate coating- This is totally optional! The cookies are amazing as they are but if you are a chocolate addict as I am you might want to drizzle them or covered them in chocolate:
  • 70 g good quality melted chocolate of your choice (I went for a vegan nougat one)

 

 

  

METHOD

  1. Preheat the oven at 200 degrees Celsius.
  2. In a large bowl mix together the oat flour, ground almonds, Natvia Natural Sweetener, salt, baking powder and raw cacao powder. In a separate bowl whisk together the melted coconut oil, almond milk, nut butter, vanilla extract and nut butter.
  3. Pour the wet ingredients together with the dry ingredients and mix well until you have a thick not too sticky dough.
  4. . Dust your working surface with some flour and with a rolling pin gently roll out the dough.It will be quite fragile so you will be able to cut only a couple of cookies at the time. Another option is to just tear a small bowl of dough and flatten it down into a cookie shape with your hands.
  5. Place all the cookies on a baking tray covered with parchment paper and bake in the oven for 15 minutes.
  6. Remove the cookies from the oven and let them cool down completely for 15-20 minutes. If you are using the maple syrup simply mix it with the peanut butter. Add about 1 teaspoon of peanut butter on each cookie and cover it with another one. Dip it into the melted chocolate or drizzle the chocolate on top and place them in the fridge to set for 10-20 minutes. Enjoy!

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