This recipe is amazing, and my 4 year old loves these. I had serious pregnancy cravings for sweet things this time around but didn’t want to completely wreck my blood sugar, so tried to find a way of having the odd choc chop cookie that was lower in sugar.
This recipe makes around 16 cookies, but can easily be halved if you want to make 8. 2 make a good satisfying serving. They are best when they have completely cooled as they will come out of the oven soft, and firm up when completely cool.
200g ground almonds
2 eggs gently beaten (or 2 flax eggs – 2 tbsp ground flaxseed + 5 tbsp water, mix in a bowl and leave for 10 mins before using)
80g smooth unsweetened peanut butter (I like Whole Earth)
50g granulated sweetener e.g. erythritol, allulose or xylitol – you can omit this and use only 50g sugar below if you prefer
50g brown sugar, I used muscovado you could also use coconut, demerara or other
90g butter melted (or use coconut oil or deodorised coconut oil)
1 level tsp bicarb of soda
100g chocolate chips (milk or dark chocolate depending on what you prefer)
Pinch of sea salt
Preheat your oven to 180 degrees celcius.
Melt your butter gently and set aside so it’s not warm but not super hot. Beat your eggs gently in a small bowl. In a large bowl weigh your ground almonds, then add all the peanut butter, sweetener, sugar, butter, bicarb of sofa, and sea salt. Add the butter and eggs (or flax eggs) and mix gently until well combined. Lastly fold through your chocolate chips.
Line a baking tray (I use 2 trays) with baking parchment, and use a tablespoon to measure out around 16 portions, using your hands to gently create small balls for each cookie. When you’ve got them on the tray gently use your fingers to press down slightly. They will flatten and spread out when baking so don’t have them too close together, that’s why I use 2 trays and have 8 on each well spaced apart.
Bake for 15-18 minutes (check after 12 mins depending on your oven) or until they are slightly golden around the edges.
Take them out and leave to cook on a wire rack or on the trays. They will seem very soft when they first come out but will firm up as they cool. Store in airtight cake tin or Tupper ware.
