Maple Cinnamon Peanut Butter Cookies

Laura Hemmington

Maple Peanut Butter Cookies
Prep Time: 30M
Cooking Time: 12M
Serves: 15

These maple cinnamon peanut butter cookies offer a spiced, melt-in-the-mouth buttery finish. Pretty much everything you could want from an autumnal treat.

Makes 15 small cookies

Prep time: 30 minutes

Cook time: 12 minutes

ALL DONATIONS WILL BE TRIPLED UNTIL 2ND JUNE

Ingredients

  1. 100g rolled oats
  2. 4 tsp coconut oil (solid)
  3. 3 tbsp maple syrup
  4. 2 tbsp non-dairy milk
  5. 1 tsp vanilla extract
  6. 1.5 tsp cinnamon
  7. 1 tsp baking powder
  8. 50g dark chocolate, chopped into small pieces
  9. 2.5 tbsp peanut butter
  10. Himalayan pink salt, for sprinkling

These maple cinnamon peanut butter cookies offer a spiced, melt-in-the-mouth buttery finish. Pretty much everything you could want from an autumnal treat.

Makes 15 small cookies

Prep time: 30 minutes

Cook time: 12 minutes

Method

1. Heat the oven to 180°C / 350°F / Gas Mark 4.

2. Put the coconut oil into a ramekin and melt it in the oven.

4. Put all of the ingredients except the salt in a bowl and mix by hand until completely combined. Leave it in the fridge for ten minutes.

5. Take a teaspoon of the mixture, roll it into a ball and place it on a parchment paper-lined tray. Repeat until all of the cookie mixture is used up.

6. Using your thumb, flatten each cookie ball gently and sprinkle a couple of flakes of the pink salt into each thumb print.

7. Cook for no more than 12 minutes, you don’t want burnt chocolate!

8. Wait for these to cool down a little before tucking in, and store them in the fridge. For an extra treat (although not a guilty one) fill the thumbprints with some toffee cashew cream. Yum!

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