Before the paleo-police go getting all huffy on my ar$e I KNOW peanuts are legumes and legumes aren’t “paleo”. Got it. Just calm right on down because I have popped in a “paleo option” in the recipe just in case you want to avoid
fun peanuts. If you are avoiding peanuts because you’re allergic then absolutely go with that paleo option & don’t be a jacka$$, anaphylaxis ain’t no joke! So now that the paleo-peeps are all pleased I’m also just going to say a big ‘you’re welcome’ to the vegans because you too are catered for in this uber delicious recipe, not because I was striving to please the vegans but because Grace is reacting to eggs so we have removed them for now. Vegan cookies are a much easier task than vegan cake baking, I’m sorry but that shiz just needs eggs. So. Many. Cake. Fails. #dense
Anyhow, these cookies are not only delicious but they are a great source of protein & good healthy fats. If you wanted to make them nut free you could try substituting the almond meal for ground sunflower seeds or some other gluten-free flour but I haven’t tried so give it a spin if you fancy and let me know how you go. Please DO NOT b@stardise my recipe completely then send me an email telling me it’s a terrible recipe. Not naming names but things like this, “I made your brownie recipe but I didn’t have pumpkin so I used zucchini and I subbed the almond meal for rice flour, I’m also going low carb so I left out the honey and the mashed banana. Anyway, it wasn’t very nice.” are not helpful to me. Um, no $hit Mary you made up your own recipe using gross ingredients, ain’t my fault you decided to choose your own adventure. FFS. *face palm
Peanut Butter Chocolate Cookies
- 2 cups almond meal
- 3 tbs peanut butter (or other nut/seed butter)
- 3 tbs collagen powder (optional)
- 1/3 cup + 2 tbs honey (or maple syrup for vegan)
- 1 tsp vanilla extract
- 2 tbs ghee/butter/coconut oil
- 1 tsp psyllium powder or ground flax
- 1/2 tsp baking powder
- 1 tsp apple cider vinegar or lemon juice
- 1/2 cup cacao powder
- 1/3 cup almond or coconut milk
Preheat the oven to 170C. Line a couple of baking trays with baking paper.
Mix all wet ingredients in one bowl. Mix all dry ingredients in another. Add the wet ingredients into the dry and mix well to combine.
Roll into small balls and press down on baking tray to the thickness you want them. If you like a chewy, softer cookie then make them a bit thicker.
Bake for 10-15 mins or until starting to brown on the edges.
Remove and allow to cool. This is a well-tested suggestion because if you don't you are gonna burn the $hit out of your mouth.
Yummo! I had to substitute psyllium for chia seeds and I only had date syrup (need to go shopping!) and they were still a hit! My only issue was they didn’t go flat in the oven, I just flattened them with a spatula and cooked for another 5 mins! Morning tea sorted (only morning tea cos they won’t last til the arvo) Thanks Shan
These are delicious, easy and love that they can be made vegan! I added hemp seeds instead of collagen..
Thanks for the recipe 🙂
Thanks Julia! Glad you enjoyed them
I am curious. I don’t want to screw the whole recipe up but if I wanted to do just peanut butter cookies would making it without the cacao mess up the ratios too much?
Nope I think it would be fine
Thanks so much!
Marie Smeets says
Delicious Recipe & thank you so much Shan ! Can’t believe they are healthy .
Only sub i made was ground flax seed for the phyllium and I added some chocolate chips. Definately gives a chocolate fix if you’re craving sweets or chocolate! This recipe is a Keeper!!
Thank you! Hope you loved them!