Peanut Butter Chocolate Chip Cookies
These cookies are chewy and delicious. Being Irish, the humble oat holds a special place in our hearts, making these a top choice over other chocolate chip cookies! They’re easy to make, and you can substitute the almond or peanut butter with tahini for a nut-free version. Swap oats for flour if you prefer a smoother texture.
Takes 15 minutes
Serves 7
Ingredients
- 1 tbsp ground flaxseed
- 3 tbsp water
- 90 g rolled oats or white flour
- 1 tsp baking powder
- A pinch of salt
- 100 g coconut sugar
- 125 g peanut butter almond butter, or tahini
- 1 tsp vanilla extract
- 2 tbsp water
- 40 g dark chocolate chips
Instructions
- Preheat the oven to 180°C (fan)/400°F/gas mark 6. Line a large baking tray with non-stick baking paper.
- In a blender or food processor, blend 45g of the rolled oats into a fine flour.
- In a small bowl, combine the ground flaxseed and 3 tbsp water. Set aside for 5 minutes to allow it to thicken.
- In a large mixing bowl, combine the remaining oats, oat flour, baking powder, salt, and coconut sugar.
- In a separate bowl, mix the nut butter (or tahini), 2 tbsp water, and vanilla extract until well combined. Add this mixture to the dry ingredients along with the flax ‘egg’, mixing thoroughly. This step is easiest done by hand to form a cohesive dough. Fold in the chocolate chips.
- Divide the dough into 60g portions (should yield 7 cookies). Roll each portion into a ball, then place them on the prepared baking tray, leaving space between each to allow for spreading. Press each cookie gently with the palm of your hand, and sprinkle a few additional chocolate chips on top for decoration.
- Bake in the preheated oven for 12-14 minutes, or until the edges start to turn golden, taking care not to let them burn. Allow the cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.