Peanut Butter, Pecan & Choc-Chip Cookies
For my first post I've gone with cookies, as they're always a crowd-pleaser! These are Peanut Butter, Pecan & Choc-Chip Cookies. They're also gluten-free (perfect for people with Coeliac Disease) and refined sugar-free, and packed with heart-healthy monounsaturated fats and vitamin E from the peanut butter and pecans. These are perfect for afternoon tea or in school/work lunch boxes. Enjoy! Lucy's food journal: http://on.fb.me/1v8m90i
- 1 cup pecans
- 1/2 cup buckwheat flour
- 1/2 cup brown rice flour
- 1tsp baking powder (make sure it’s gluten-free if you’re serving these to someone with Coeliac Disease)
- a pinch of salt
- 1/2 cup peanut butter
- 6 medjool dates, pitted (you can find these in the fresh fruit and veg section at the supermarket)
- 1/4 cup rice malt syrup
AND last but not least… 30g / 1oz, or 3 squares of Lindt 90% dark chocolate (you can use more if you’d like them more chocolate-y).
Food processor method:
1. Place all the dry ingredients in the food processor and pulse until combined.
2. Add the wet ingredients and pulse until just combined
3. Finally add the chocolate and pulse until just combined
4. Line a baking tray with baking paper. Roll the mixture into small balls and flatten on the tray. You can press the tines of a fork into the top to give them a nice pattern if you like. Bake at 160C / 320F for 10-12 minutes until just golden-brown.
1. Place all the dry ingredients in a large mixing bowl and stir with a wooden spoon until combined
2. In a small saucepan on the stove, melt the peanut butter and rice malt syrup until it has melted. This will make it easier to stir into the dry mix!
3. Finely chop the pitted medjool dates with a knife, and do the same with the chocolate.
4. Add the wet mix, medjool dates and chocolate to the dry ingredients and stir to combine.
5. Line a baking tray with baking paper. Roll the mixture into small balls and flatten on the tray. You can press the tines of a fork into the top to give them a nice pattern if you like. Bake at 160C / 320F for 10-12 minutes until just golden-brown.
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