Peanut Butter CookiesMake on Drop
You may just be getting a sneaky peek at one of the recipes from my new book, that we are very nearly done with!! It still remains nameless, though we think we have agreed on a front cover pic of moi! (But anything could change.)
But anyway, you can thank me now...these are gluten free and completely more-ish. It is hard to stop at just one, and when you have whipped up the peanut butter yourself, how good do you feel? You can pretty well tell yourself they’re healthy! (And then have another one!)
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Ore better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 50 Grams peanuts, roasted
- 250 Grams Peanut Butter Recipe
- 50 Grams muscovado sugar, or dark brown sugar
- 40 Grams Honey
- 1 large egg
- 1 Teaspoon baking powder
- 2 Teaspoons Vanilla Bean Paste BUY
- Pinches Pink Salt Flakes BUY
- 30 Grams Shredded Coconut BUY
- 80 Grams Chocolate dark chips/callets BUY
Place peanuts onto a lined baking tray and into a cold oven set to 200°C for 10 minutes. Cool slightly.
Reduce oven temperature to 170°C.
Place peanut butter, sugar, honey, egg, baking powder, vanilla and salt into the Thermomix bowl and blend 10 sec/speed 8.
Scrape down lids and sides of bowl. Add peanuts and coconut and blend 6 sec/speed 6.
Add chocolate chips and stir in using a silicone spatula. Place cookie mixture into the fridge for 10-15 minutes
Scoop mixture into tablespoon sized balls and place on lined baking tray about 10cm apart.
Bake 10 minutes until golden and fragrant.Store in an airtight container in or out of the fridge.
Do not be tempted to replace the shredded coconut with dessicated coconut. They are quite different and you will get a completely different result.
This is just one of our Insider recipes. Join us today and start cooking!