Peanut butter chocolate chip cookies
Gluten free refined sugar free and suitable for vegans.
1 Tbsp ground flax + 3 Tbsp water
1 1/4 cups gluten free or spelt flour
1 tsp baking powder
1/2 tsp salt
1/4 cup peanut butter
1/4 cup coconut oil
1/2 cup coconut sugar
1 tsp vanilla extract
1/2 cup non-dairy chocolate chips
Preheat the oven to 180°c and line a baking tray with greaseproof paper.
Combine the flax seed and water in a small bowl.
Combine the flour, baking soda, and salt in a bowl. Set aside.
In a separate bowl add the peanut butter and coconut oil and sugar and whisk vigorously for about 2 minutes.
Add the flax mixture and the vanilla and a splash of almond milk to the wet mix, and whisk well until combined.
Add the flour mix to the wet mixture and stir together with a spoon just until combined. Add the chocolate chips and gently fold into the cookie dough.
Drop heaped tablespoons of the cookie dough onto the baking tray. Bake for 12-14 minutes, until just beginning to turn golden brown. They will still look underdone on top.
Remove from the oven and let cool on the baking sheet for about 5 minutes. Transfer to a wire cooling rack and let cool 10 minutes or more. They will be soft and chewy.