Peanut Butter Chocolate Cookies
-30g natural peanut butter
-20ml water or plant based milk
-125g gluten free oats OR almond flour
-30g raw cacao powder
-100g dates, pitted (soak in hot water)
-28g raw cacao nibs
-1/2 tsp vanilla extract
-pinch of salt
-First drain the water from the dates.
-To make the cookies; in your food processor, add all the ingredients for the cookies. Blend it up until it begins clumping together, and forms a large dough balls.
-Scoop out about a golf ball size of the mixture. And spilt this in half. Form these two small balls into your cookie shapes.
-Lay out these cookies on your tray lined with parchment paper. Do this until all the mixture is made into cookies.
-Now to make your peanut butter filling, add the peanut butter and water OR plant-based milk, into a small bowl, and whisk it together well.
-Scoop out about 2 tsps worth of the peanut butter mixture and place it in between two chocolate cookies, and smoosh them together.
-Now place all your cookies back onto the tray lined with parchment paper, and pop them into the fridge to firm for 2-3 hours.