Given their indulgent first impressions, you’d be forgiven for thinking these melty-middled, chocolatey creations were of the ‘naughty but nice’ variety. But surprise...there’s actually nothing too naughty about these cookies! They’re nutrient-dense, (almost) free from refined sugar and high in protein, 'good' fats and slow-release carbohydrates. They also taste as good as they look. So, if you’re a fan of peanut butter, coconut, and chocolate... this quick-cook cookie recipe is for you! Chocolate & peanut butter cookies
You'll need 100g coconut oil, melted 200g honey 1 egg, beaten 150g wholemeal self-raising flour 80g Chocolate & Love Panama dark chocolate, broken into small chunks 75g smooth, unsweetened peanut butter Method Heat the oven to 180c/160 fan/gas mark 4 and line two baking trays with parchment. Mix the coconut oil and honey together in a large bowl Add in the egg and stir to combine Whisk in the flour and chocolate chunks Using a spoon, stir the peanut butter gently through the cookie dough
Scoop the dough into 12 rounds, across the two baking trays, leaving plenty of room between each cookie Bake in the oven for 9-10 mins until soft and melted in the middle
For 15% discount at Chocolate and Love quote HMLOVECHOC15 at the checkout. Offer expires at midnight Sunday 16th December 2018. Sponsored by Chocolate and Love
