I’m always looking for a way to create a healthy version of anything and everything!
These peanut butter cookies are refined sugar-free + gluten free + vegan…heaven right??
(makes 15-16 cookies)
- 1 cup instant Jungle oats
- 3/4 cup Orgran gluten-free flour
- 1 1/2 tsp baking powder
- Pinch of salt
- 1 tsp vanilla paste or vanilla extract
- 3 tbsp sugar-free peanut butter (you can add more according to taste)
- 1/2 cup raw honey
- 2 tbsp egg replacer
- 3 tbsp chocolate chips (reserve some for topping)
Preheat oven to 160 degrees and prepare a cookie tray with baking paper.
Add the flour, oats, baking powder and salt to a large mixing bowl and mix. In a separate bowl whisk the egg replacer and vanilla paste.
Add the honey and peanut butter and whisk until smooth (this will look like a caramel sauce) and add to dry ingredients. Mix well using a wooden spoon and add chocolate chips.
Using a tablespoon, add the mixture to the baking tray with leftover chocolate chips and gently press down.
Bake for 15 minutes or until golden brown, place on a wire rack and leave to cool.
Store in an airtight jar or container for up to a week. (I recommend hiding them otherwise they won’t last that long)
Serve with almond milk or a cup of tea and get ready to dunk!
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