Recipe
Tasty, healthy recipes for everyday.
Double Choc-Chip Cookies with Peanut Butter and Cacao Cream
Time: 35 minutes | Serves: 6
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Ingredients
Cookie
- 4 Tbsp vegan butter
- 4 Tbsp coconut sugar
- 1 tsp pure vanilla bean paste
- 1 cup flour
- 2 Tbsp raw cacao powder
- 4 Tbsp pure maple syrup
- 2 Tbsp rice malt syrup
- 1/2 cup dairy free chocolate chips
Peanut Butter and Cacao Cream
- 4 Tbsp coconut cream
- 3 Tbsp Mayver’s Peanut Cacao Spread
Method
- Preheat a fan-forced oven to 180 degrees Celsius.
- In a bowl, combine the butter, coconut sugar and vanilla with an electric mixer. Add in the maple syrup, rice malt syrup, flour and cacao and mix until well combined. I also used my hands to combine as the mixer will separate things into chunks a bit, so when the flour was mixed in I used my hands instead to knead the dough.
- Add in the chocolate chips, again using your hands to combine and mix in well.
- Line a baking tray with some paper and then take a small handful, about 1 tbsp worth, of mixture and roll into a ball. Place on the tray and press down lightly. Repeat until you’ve got no more mixture.
- Bake for about 15/20 minutes, keeping an eye on the cookies so they don’t burn.
- In a small mixing bowl, combine the coconut cream and PB and Cacao spread with an electric mixer. When combined refrigerate for 10 minutes before spreading between two cookies with a knife, and then making a cookie sandwich!