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Recipes/Blog

Almond Peanut Butter Cookie Bites

I’m a total fan of any kind of cookie that is covered in chocolate, but when I created my own, wholefoods cookie, that is better than any store bought biscuit, then I’m one happy lady!

I’ve been working on a few biscuits lately that are not loaded with butter and sugar.  For all my gluten free friends out there, this one hit the spot.

You get that perfect crunch you dream of when you put a biscuit in your mouth. Following the crunch, you get a punch of gooey, salty peanut butter and it’s all washed down with a layer of dark, vegan chocolate. 

 Life can’t get any better than this! 

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Serves: 8

Ingredients

2 cups almond meal

1⁄3 cup coconut oil

Pinch salt

1⁄4 cup maple syrup

2 teaspoons vanilla

1⁄2 teaspoon baking powder

3 tablespoons smooth peanut butter

220 grams dark vegan chocolate (I used 70% Lindt)

Method

  • Pre-heat oven to 180 degrees.
  • Place all ingredients in bowl and mix with a wooden spoon.  You should get a wet mixture that is able to hold together well.  If too dry add a splash or two or water.
  • Make small round shaped biscuits.  Place on baking paper on tray and then make a small hole in the centre of the biscuit - about thumb size.
  • Bake in oven for 15 minutes at 180 degrees.
  • Once cool, add a teaspoon of peanut butter to fill the hole in each biscuit.
  • Place in freezer.
  • Melt the chocolate (best method is to place chocolate in a stainless steel blow over a saucepan with a shallow amount of boiling water).
  • Once the biscuits are frozen (need to be cold) coat them in the melted chocolate and place straight back onto baking paper.
  • Place in fridge to set.

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