I love a berry and peanut butter combo so this was bound to happen eventually.
The addition of the slightly tart berries with the creamy peanut butter is lovely and makes for a healthier cookie.
PLUS this is a great way to use up that hard bit of natural PB that you find at the bottom of the jar or tub that most people don’t know what to do with, I simply use a small food processor to blend it into the other wet ingredients so that it doesn’t go to waste.
Recipe (makes 6-8 depending on size)
-35g butter or coconut oil, room temp
-35g peanut butter
-40g coconut sugar or Xylitol for sugar free
-1 to 2 Tbsp of water as needed (will depend on the type of flour you use as some are more absorbent)
-30g self raising flour
-25g white rye flour (I use Doves farm but you can use plain flour)
-55g oat flour (simply oats ground in a blender) or wholemeal flour
-6/7 raspberries or some redcurrants (I like frozen raspberries so that they break into small pieces easier)
optional: 2 squares of 70%+ dark choc chopped
optional: for puffier cookies 1/4 tsp baking powder
Note: you can use all oatflour with 1/4 tsp baking powder instead of rye but the end result will be slightly dryer & you’ll need to add the water to the mix
-First add the butter, peanut butter & coconut sugar to a small food processor and blend until smooth or you can do by hand if your PB is the soft & runny kind
-Add the egg plus 1 Tbsp water and briefly blend
-Add in the flours then mix/pulse until combined
-Refrigerate the mix for 30mins
-When time is nearly up pre-heat the oven to 140c fan then break the raspberries and choc (if using) into bits & mix into the batter then scoop out and shape into cookies and onto baking paper
-Bake for 10-11mins (you may need 1-2min longer as my oven cooks stuff very fast & will depend what size you made them!)
-Allow to cool slightly before eating, store in an air tight container