An undoubtfully great combination of peanut & coconut & dark chocolate.
For these large cookies with dark chocolate, I combined peanut butter and coconut oil & sugar. The result was quite a satisfaction!
The important thing to keep an eye on during the process of shaping the cookies is that you have to be able to flatten the top nicely with a fork once you shape a ball with your hands, so the layer of the cookie dough ends up pretty flat/thin, cca 0,5 cm thick.
If you add just a small bit of milk to the dough and bake them so they form a nice crust, they will be crunchier at the very end, while in the contrary they might be just slightly crispy on the outside and a bit softer on the inside.
QUANTITY
16-18
cookies
COMPLEXITY
Intermediate
TIME
25
Minutes
Ingredients
- 80 g wholegrain spelt flour
- 60 g spelt flour
- 20 g fine coconut flour
- 40 g coconut sugar
- 7 g psyllium husk
- 5 g baking powder
- 120 g peanut butter
- 50 ml extra virgin coconut oil
- 1 egg
- milk if needed*
*I used almond milk, but any other will do the work as well. Do not over pour the milk to the dough, pour it just enough, if even needed, so it eases a bit the process of shaping the balls and kneading the dough. It could be that the milk won't be needed, so work with the dough as it is.
Stir all the dry ingredients in one bowl, apart from the chocolate and in a different one the wet, without the milk.
Work the wet ingredients slowly with a mixer or with a food processor.
Gradually, add the dry ingredients to the wet, slowly stiring or mixing.
Continue kneading the dough by hand and pour in just a tiny bit of milk if needed.
Chop the dark chocolate and incorporate it into the dough. The dough should not be too soft, so pay attention if adding milk.You should be able to make the balls that you'll flatten with a fork and form a large, relatively thin cookies.
It is important that the dough isn't too crumbly beacuse if will make the process of shaping impossible.
The cookies won't rise much while baking.
Bake on 180 C degrees for about 12 minutes.
They should brown and form a nice crust.
Cool them on a wire rack and store in a glass air tight containter or in a tin.
