Jul 8, 2016

Peanut butter & chocolate cookies II ( df / v )

My first ever post on this blog featured a recipe for chocolate & peanut butter cookies, which are - no doubt - my favourite combination of flavors. Today I had a special job to find a way of making these beauties dairy-free (for someone allergic to milk products) and still tasting as alike as possible. All in all, I guess they turned out pretty nice!

Makes about 20 small cookies:

- 200g (7 oz) semi-sweet chocolate chips
- 180g (6.3 oz) crunchy peanut butter
- 80g (1/3 cup) sugar
- 1 free-range egg*
- 100g (3/4 cup) flour
- 1/2 tsp baking powder
- 1/3 tsp baking soda
- vanilla

*for vegan option: combine 1 tbsp flaxseed meal + 2 tbsp warm water and leave for 3-4 minutes to thicken. 

1. Preheat the oven to 180C/356F.

2. Using a water bath, melt 100g of chocolate chips and leave to cool slightly.

3. Mix the sugar, peanut butter, egg, vanilla and melted chocolate until smooth. Add the flour, baking powder and baking soda. Mix again to combine.

4. Stir in the remaining chocolate chips. If the dough seems dry and it is hard to incorporate the chocolate, try adding a tablespoon of water.

5. Form a walnut-size balls, tranfer to a baking tray and press gently with your hand. Bake for 10-12 minutes.


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