Chunky Choc Chip & Nut Butter Cookies


A weekend treat for the kiddies in the form of very stick-to-the-roof-of-your-mouth (in a good way) peanut-butter-choc-chip cookies. American style. I baked this batch of treats alongside a very strange recipe invention for a Chocolate Pumpkin Pie Loaf, and it was a total disaster by the way! I got the spices all wrong and the texture was weird and it was undercooked. Baking disaster….whoops.

Anyway, it was making me reminisce about the States, we lived in NYC before 3 children and a dog cramped our style….ahhhh those were the days. And Americans like nothing more than peanut butter and pumpkin pie. Although not necessarily at the same time.

So half of my family adore peanut butter and the other half are not so sure. I don’t quite know how my maths worked that out since there are 5 of us but perhaps we can count the dog too. But I’m pretty convinced the not-so-sure are still gonna love these coz the chocolate is just as much as a feature as the peanut butter. They are a chewy not crunchy cookie and I think you’ll probably need a cup of tea at the ready. So here goes:

close cookies

Chunky Choc Chip & Nut Butter Cookies

  • Servings: 18-20
  • Difficulty: super easy
  • Print

IMG_7787You will need this:
250g gf plain flour
tsp baking powder
125g peanut butter
125g other nut butter (I used Pip&Nut’s honey cinnamon cashew butter)
1 egg
50g maple syrup
100g agave syrup
100g almond milk
tsp vanilla bean paste
80g dark choc chips

You make it like this:

  1. Sieve the flour and baking powder together
  2. In a separate bowl whisk with a fork all the wet ingredients until fully combined
  3. Mix wet with dry
  4. Spoon tablespoon dollops onto a couple of greased baking trays and bake at 170c for 10-12mins until golden

cookies on board

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