|Gluten free, vegan unrefined chocolate PB cookies!|
These cookies are so rich in flavour that one per serving would do most people but they were so delicious and had all of my favourite flavours there that I’ll be honest and admit that I found it hard to stop at one, this picture pretty much sums it up.
|Source: jillianmichaels facebook|
Snacks with benefits!
This recipe avoids refined ingredients in favour of wholegrain, nutritious versions such as oats and brown rice flour (which are both gluten free too) with some maca powder (which gives a rich malty flavour) and peanut butter for creaminess.
The best bit in my opinion is the unrefined chocolate topping which uses one of my latest favourite ingredients, cacao liquor buttons! I love these beauties as they allow me to make homemade chocolate while controlling the sweetness. Plus, they give you the option of going hard core and using them unsweetened in recipes that can handle the flavour e.g. a recipe that is already sweet enough such as banana bread.
|Unrefined chocolate buttons-cacao bliss!|
-175g oats (use GF as needed)
*Note: Maca can have hormone balancing effects so if on any hormone treatments or pregnant then remove the maca and replace with flour. Also try to source gelatinised maca over raw as it can be troublesome to the digestion if raw.
-15g cacao liquor buttons*-roughly chopped
-1 Tbspn coconut oil
-1 Tbspn maple syrup/honey
For diabetics/tooth friendly version, try to use a naturally fermented xylitol/erythritol based chocolate rather than ones filled with numerous artificial sweeteners & sub the honey with some xylitol/erthritol (and add splash more liquid), although remember not to go overboard with it as it can cause digestive discomfort if too much is consumed.
2-In a large bowl, stir together the dry ingredients for the cookies then mix the milk, PB and sweetener in a separate bowl until combined and smooth
3- Pour this wet mix into the dry ingredients then stir well until the mix holds together when pressed
4- Shape the cookies using tablespoon amounts and squishing them into the palm of your hands then place on a lined baking tray and bake for 15min then remove and leave to cool
5-Once the cookies have cooled you can begin the chocolate topping by melting the cacao buttons and coconut oil in a bowl over simmering water, next, stir in your sweetener & remove from the heat then spread 1 teaspoon onto each cookie
6- Refrigerate or freeze any leftovers
P.S I find these are best enjoyed with a lovely cup of tea during some chill time