I told you in the last post about my big cookie week. If you didn't see it and your a cookie fan check out my Lemon Pistachio Cookies? There super delicious as well. This is another creation from my cold weather baking spree and taking advantage of my beloved oven which I won't have in 10 days when we move into the motor home. Eeek!! If needed, we may buy a weber Q or similar to see if I can bake in it. Does anyone have one and know if this is possible? Please leave a message below as I love to hear your thoughts. I'm testing my ecopot today with a loaf of veggie bread so that will be an interesting experiment but I don't know that it will achieve the crisp crust which I'm going to miss. If it works then I'll be doing up a lot of stuff to share once we get going and settle into our new lifestyle.
Salted Peanut and Choc Chip Cookies
1 cup rolled oats
1 cup almond meal
1 cup dried coconut
3/4 cup coconut sugar
3/4 cup salted peanuts
1/2 cup dark choc chips
3 tbs honey or maple syrup
3 tbs organic butter or coconut oil
1/2 tsp baking powder
1 tbs water
- Preheat oven to 150 degrees celcius and line 2 baking trays with non stick baking paper.
- Mix the oats, almonds meal, coconut, sugar, peanuts and choc chips in a large bowl.
- Add the honey and butter to a small pot on medium to melt then remove fromm the heat and swirl through the baking powder until it is combined and frothy.
- Quickly add the honey mixture to the dried ingredients with the water and stir to create a thick and sticky mixture
- Using a cone shaped 1 tbs measurer or similar place (or just make 1 tbs balls) rounded mounds of the mix spread evenly onto the trays with at least 4-5 cm between each cookie.
- Once you have spread all of the mixture onto the trays gently press them down with the back of a damp fork to flatten the top. Don't press them down too much all you want to do is create a flat top. They will spread as they cook.
- Place in oven and bake for 20 minutes or until browned then remove from the oven and allow to cool and become firm before transferring to a wire rack to cool completely and become hard.
- Store in an airtight sealed container.
- Paleo and Gluten free: Use slivered almonds or quinoa flakes.
- Vegan: Use the coconut oil and maple syrup or agave instead of honey. Also make sure that your choc chips are vegan.
- For a super healthy alternative you can substitute the choc chips with raw cacao nibs which will add a rich chocolate flavour with an little bit of crunch.