Choc Chip Peanut Butter Cookies

These cookies are not only delicious but also packed with nutritious ingredients that will keep the whole family happy and energised. I've swapped out traditional ingredients with healthier alternatives, like using whole almond flour and maple syrup. The combination of rich peanut butter and delectable chocolate chips creates a flavour explosion that kids will adore. So, let's whip up a batch of these irresistible cookies that are both wholesome and satisfying. Get ready for smiles and empty cookie jars!

DIETARY: VEG, DF, GF, EF

ALLERGENS: Nuts

AGE GROUP: 12 months+

DIFFICULTY LEVEL: Beginner

MAKES: 8
PREP: 10 mins
COOK: 15 mins

INGREDIENTS:
½ cup (140g) peanut butter  
1 tsp (5ml) vanilla extract 
¼ cup (60ml) maple syrup 
1 cup (100g) almond meal  
Pinch sea salt 
2 tbsp (40g) dark chocolate chips 70% 

METHOD:

1. Preheat oven to 170°C and line a baking tray with baking paper. 

2. In a medium-sized bowl, add peanut butter, vanilla extract, maple syrup, almond meal, salt and chocolate chips. 

3. Blend together with a spoon until mixture is formed into cookie dough.  

4. Using a tablespoon, shape the dough into 8 balls and place onto the baking tray (wet your hands before shaping the cookies to prevent the dough from sticking). Use a fork or your hands to flatten into cookies.  

5. Bake in the oven for 15 mins. 

6. Allow to cool and serve.  
   

STORING LEFTOVERS: Store in an airtight container in the fridge for up to 1 week or freeze for up to 6 months.

TIPS:

• Allergies: 

  For a nut-free version: Swap peanut butter with tahini and almond meal with pumpkin seed meal or wholemeal spelt flour. 

• Easy ingredient swaps: 
  Swap peanut butter for nut butter of choice. 

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