An insanely delicious and crunchy soft-centred cookie packed with dark chocolate chunks, peanut butter, crisp walnuts and sweet chewy currants. Super tasty, incredibly easy to make and free from dairy, refined sugars and oil.
*Gluten-free and vegan substitutions available.
RECIPE | Makes: 15 small cookies | Bake time: 12 minutes at 175° C
Wet Ingredients:
1 egg (*sub flax egg for vegan alternative)
½ cup natural runny peanut butter (can sub almond/macadamia/cashew nut butter or tahini)
½ tsp. vanilla extract
Dry Ingredients:
¼ cup rolled oats
¼ cup wholemeal all-purpose flour (*sub buckwheat flour if gluten-free)
½ cup coconut sugar
½ tsp. baking powder
¼ tsp. salt
½ tsp. cinnamon
20g dark chocolate chips
2 tbsp. currants (can sub sultanas, raisins, cranberries etc.)
2 tbsp. chopped walnuts
Method:
Preheat the oven to 175° C.
Add all wet ingredients into a medium sized mixing bowl and whisk together until thoroughly combined.
Then add the dry ingredients and mix together until well combined, a soft and sticky dough-like consistency should form.
Line a baking tray with non-stick baking or parchment paper.
Roll out cookie dough balls, using approximately 1 tbsp. of the mixture per cookie. Evenly space out the cookies on your lined baking tray before using the back of a fork to gently press them down.
Bake the cookies for 10-12 minutes at 175° C.
Once cooled, store in an airtight container to enjoy throughout the week.
Nutritional Content per Serve
Total Energy 117 kcal
Protein 3.2 g
Total Fat 6 g
Net Carbohydrates 11.8 g
Dietary Fibre 1.4 g
Total Sugar 8.7 g
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