Wednesday, 16 March 2011

Chocolate Peanut Butter Cookies

The first recipe!

Dairy-free, Gluten-free, Sugar Free.

I have made this one a couple of time, refining the recipe a little to make soft and chewy cookies. This is one the first recipe I made-up all by my own ;) because I couldn't find a recipe that used chocolate and peanut butter, but believe me the combination is sooo good and very quick to prepar. 

Makes 12 cookies.

100g Dark Chocolate (Xylitol Plain Chocolate) If you don’t want to use this, any Dark Chocolate will do (preferable organic & fair trade)
100g Organic Peanut Butter (make sure the only ingredient is peanuts)
100g Gluten Free Flour (I use Doves Farm)
100g Xylitol
1 Egg
l.5 teaspoons of Vanilla Extract
1 teaspoon gluten free Baking Powder (Dr Oetker)
Pinch of salt
Couple of tablespoons of Soya Milk

Blender / processor
Baking tray (or two depending on their size)
Grease proof paper
Little bit of oil

Preheat oven to 180oC (Gas mark 4)

Put greaseproof paper on the baking trays and put a little oil on it, smear it around for an even and thin spread.

Break up the chocolate into small pieces and put them the blender and blend until finely chopped. The blender might be a bit jumpy at first!

Once the chocolate is in tiny pieces add the flour, baking powder, salt, and Xylitol. Blend until well mixed.

Add the peanut butter, vanilla extract, and the egg, blend again until well mixed.

The mixture will be a bit dry at this point, so add a couple of tablespoons of soya milk and blend until well mixed and the dough will be sticky.

Before putting on the baking tray, make sure the blender is switched off and take out the blade as soon as you can. Get a tablespoon to scoop out the dough; it’s pretty sticky so you’ll have to use your fingers to arrange into a cookie shape.

Bake for 20-30 minutes or until golden and firm.

Once done transfer to a cooling rake. This is where the greaseproof paper helps as you can peel the cookies off it easily. This might sound obvious, but I used think I didn’t need it, but you will have to chisel the cookies for the baking tray.   

If you want to avoid soya you can add rice milk which is an excellent alternative. Or add about 50g of peanut butter, this will ensure that the dough is sticky.

These cookies have been blessed by the holy toast! ;)

No comments:

Post a Comment