Before the paleo-police go getting all huffy on my ar$e I KNOW peanuts are legumes and legumes aren’t “paleo”. Got it. Just calm right on down because I have popped in a “paleo option” in the recipe just in case you want to avoid fun peanuts. If you are avoiding peanuts because you’re allergic then absolutely go with that paleo option & don’t be a jacka$$, anaphylaxis ain’t no joke! So now that the paleo-peeps are all pleased I’m also just going to say a big ‘you’re welcome’ to the vegans because you too are catered for in this uber delicious recipe, not because I was striving to please the vegans but because Grace is reacting to eggs so we have removed them for now. Vegan cookies are a much easier task than vegan cake baking, I’m sorry but that shiz just needs eggs. So. Many. Cake. Fails. #dense
Anyhow, these cookies are not only delicious but they are a great source of protein & good healthy fats. If you wanted to make them nut free you could try substituting the almond meal for ground sunflower seeds or some other gluten-free flour but I haven’t tried so give it a spin if you fancy and let me know how you go. Please DO NOT b@stardise my recipe completely then send me an email telling me it’s a terrible recipe. Not naming names but things like this, “I made your brownie recipe but I didn’t have pumpkin so I used zucchini and I subbed the almond meal for rice flour, I’m also going low carb so I left out the honey and the mashed banana. Anyway, it wasn’t very nice.” are not helpful to me. Um, no $hit Mary you made up your own recipe using gross ingredients, ain’t my fault you decided to choose your own adventure. FFS. *face palm
Peanut Butter Chocolate Cookies
Ingredients
- 2 cups almond meal
- 3 tbs peanut butter (or other nut/seed butter)
- 3 tbs collagen powder (optional)
- 1/3 cup + 2 tbs honey (or maple syrup for vegan)
- 1 tsp vanilla extract
- 2 tbs ghee/butter/coconut oil
- 1 tsp psyllium powder or ground flax
- 1/2 tsp baking powder
- 1 tsp apple cider vinegar or lemon juice
- 1/2 cup cacao powder
- 1/3 cup almond or coconut milk
Instructions
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Preheat the oven to 170C. Line a couple of baking trays with baking paper.
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Mix all wet ingredients in one bowl. Mix all dry ingredients in another. Add the wet ingredients into the dry and mix well to combine.
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Roll into small balls and press down on baking tray to the thickness you want them. If you like a chewy, softer cookie then make them a bit thicker.
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Bake for 10-15 mins or until starting to brown on the edges.
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Remove and allow to cool. This is a well-tested suggestion because if you don't you are gonna burn the $hit out of your mouth.
Yummo! I had to substitute psyllium for chia seeds and I only had date syrup (need to go shopping!) and they were still a hit! My only issue was they didn’t go flat in the oven, I just flattened them with a spatula and cooked for another 5 mins! Morning tea sorted (only morning tea cos they won’t last til the arvo) Thanks Shan
Awesome!
These are delicious, easy and love that they can be made vegan! I added hemp seeds instead of collagen..
Thanks for the recipe 🙂
Thanks Julia! Glad you enjoyed them
I am curious. I don’t want to screw the whole recipe up but if I wanted to do just peanut butter cookies would making it without the cacao mess up the ratios too much?
Nope I think it would be fine
Thanks so much!
Delicious Recipe & thank you so much Shan ! Can’t believe they are healthy .
Only sub i made was ground flax seed for the phyllium and I added some chocolate chips. Definately gives a chocolate fix if you’re craving sweets or chocolate! This recipe is a Keeper!!
Thank you! Hope you loved them!