Peanut Butter Cookies

Spring is in full effect and by the time the next recipe comes out next week, I will be busy preparing for my trip to Japan…Bokes have knocked out hosts Japan to make semi-finals date with Wales so I am really hoping that they make the finals and I can watch them live in Tokyo! But for now, I’m writing from Cape Town, where I have spent the last two weeks. I have been super busy launching a new business project, starting yet again some new renovation plans for our house and making some super easy and delish recipes to share with you. These peanut butter cookies vanished from the cooling tray in minutes! And only a handful of them made their way to the cookie jar!

Ingredients

1 1/2 cup gluten-free rolled oats
1/2 cup buckwheat flour
1 cup unsweetened shredded coconut
1/2 cup almond flour
1/4 teaspoon salt
1 tsp. ground cinnamon
1/2 tsp. baking soda
1 teaspoon vanilla extract
1 cup peanut butter
1/3 cup date syrup
3 tbsp. melted cacao butter
2 eggs

Method

1. Preheat oven to 175 degrees C. Line an oven tray with baking paper.
2. In a bowl, whisk together all the dry ingredients.
3. In another bowl, add in all the wet ingredients and mix together until combined.
4. Add the dry mixture into the wet mixture and stir well.
5. Chill in the freezer for 15-20mns.
6. Shape dough into balls and place them onto the oven tray about 4cm apart. Slightly press them down to flatten them.
7. Bake for 15 minutes or until lightly golden around the edges.
8. Let them cool on the pan for 10 minutes.

In theory these cookies do keep for at least 5 days in a sealed container in the fridge. In practice, they won’t keep much more than 2 minutes!