The sun is still shining in the West Country. Parks are rammed with passed out sun worshippers. Beer gardens are brimming with smiley cider faces. I’m going to leave it on that note and join those smiley, cider drinking, sun worshippers. Enjoy this weeks recipe friends!
Cookies are always a good idea. A must have lunch box addition. The best rucksack snack. Mid morning bite. Cookies are my favourite.
I’m really into nut flours at the moment. Yes, they are slightly more expensive than regular flour. But they provide much more flavour and protein to a recipe. Plus it means these little gems are gluten free!
Peanut and Chocolate Chunk Cookies (gf) (df)
Makes 6-8 Cookies
100g peanut flour (I used Sukrin)
Handful GF rolled oats
40g unrefined Muscavado sugar (can be light or dark)
100g dairy free 80% dark chocolate (crushed into small chunks)
½ teaspoon baking powder
1 teaspoon date syrup (sub with maple syrup if you don’t have date)
2 tablespoons almond milk – if needed
Preheat oven to Gas Mark 4 / 180 C
In a bowl, mix flour, oats, baking powder, sugar and chocolate chunks.
Whisk together the eggs and the date syrup, for 5 minutes, until light and fluffy.
Mix wet with dry, add a touch of milk if needed.
Chill cookie mix in fridge for 1 hour
Remove dough from fridge. Mould into balls and place on a lined baking tray, press down on the cookies to form circles about ½ inch thick.
Bake for 10-12 mins. Leave to cool fully before enjoying.
Sukrin kindly donated the flour for this recipe. Opinions are all mine.