Chocolate Chip Peanut Cookies Recipe

Extracted from No-Nonsense Nutrition by Dominique Ludwig (Published by Bluebird).

Photo credit Smith & Gilmour

Makes 12 cookies

Ingredients:

• 275g good quality crunchy peanut butter

• 80–100g maple syrup, depending on how sweet you like them

• 1 teaspoon vanilla extract or paste

• A pinch of sea salt

• 50g dark chocolate chips, above 70% cacao solids if possible (check they don’t contain milk if you want the cookies to be dairy-free)

Method:

1. Preheat the oven to 180°C fan and line a baking sheet with baking parchment.

2. Put the peanut butter, maple syrup, vanilla and salt into a food processor or a large bowl, and blend until well combined and the mixture forms a dough. Stir through the chocolate chips.

3. Divide the mixture into 12 equal pieces. Roll each piece into a ball, place them on the lined baking sheet, and flatten slightly with your hand or the back of a fork.

4. Bake for 7–8 minutes, or until just cooked and beginning to colour. You want them to stay soft, so watch the timer and don’t overcook them. Allow them to cool fully, then transfer to a jar.

5. Storage: Store the cookies in an airtight container in the fridge for up to 1 week.