I generally go to sleep thinking about food, in the hope that I might subconsciously allow myself to dream of an amazing meal. I generally wake up thinking about food too, funny that.
With the two full days that I spend with both Max and Finn I like to encourage creative activities; painting, drawing, listening to music and cooking. On this particular day, while still in my pyjamas we decided we'd be cooking. Max requested cookies. Cookies it was.
These delicious cookies are sweetened with coconut sugar, which you may have come to realise is amongst my favourite natural sweeteners. Coconut sugar has a wonderful rich caramel flavour. It is made from the coconut flower and contains no cane sugar, is unrefined and packed with vitamins and minerals so a wonderfully healthy alternative to refined cane sugar. Although, it still a sugar - which should be eaten in moderation. I've used almond meal in place of flour to allow these delicious biscuits the gluten and grain free title.
I've made the peanut butter by simply roasting raw peanuts until lovely and golden. Blended until smooth which takes around 5 minutes in our blender. Because we like it crunchy I've thrown in 1/3 of the peanuts at the end and pulsed a few times to slightly crush. Simple. I'll use 3 cups of peanuts (as that's what fits on my tray!) which makes around 1 1/2 cups of butter.
Any nut butter would work well in this recipe, although the crunchy peanut butter gives them a lovely old fashioned brownie feel, if using a smooth nut butter you could add some slightly crushed nuts in place of the carob chips, or go 50/50.
1 free range egg
3/4 cup coconut or muscovado sugar
3/4 cup peanut butter - or any nut butter
100g butter - softened
1 vanilla bean - seeds scraped out - or 1 tsp vanilla extract
1 1/2 cup almond meal
1/2 teaspoon baking soda
good pinch sea salt
1 cup carob chips - or dark chocolate chips
In a bowl, cream egg, sugar, peanut butter, butter and vanilla with a hand held blender until light and fluffy.
Add almond meal, baking soda, salt, carob and fold gently to combine.
Transfer into an airtight container and place in the fridge for at least an hour.
When ready to cook. Preheat oven to 180 degrees. Remove mixture from fridge, it should now be lovely and firm.
Using a spoon scoop out small handfuls and gently roll to shape, placing each ball around 5cm apart on an oven tray lined with baking paper.
Place cookies in the preheated oven and cook for 8-15 minutes depending on size. Keep an eye on them and remove from the oven when lovely and golden but still slightly soft to touch.
Allow cookies to cool on the oven tray to ensure they are lovely and crunchy on the outside with a wonderful soft centre. Makes approx. 15 large or 30 small cookies. Dough can be kept in the fridge for several days and cookies will happily take a seat in your freezer for safe keeping. Enjoy. x Zoe