Salted Chocolate Peanut Butter Cookies
65g gluten-free oats
110g light muscovado natural unrefined cane sugar
110g raw sugar
1 tsp baking powder
280g unsalted smooth peanut butter
1 organic egg
1 tsp vanilla bean paste
For the chocolate:
125g cacao butter, shaved
50g cacao powder
2 tbsp honey or maple syrup to taste
2 tsp sea salt
1 Place the oats, cane sugar, raw sugar, baking powder and peanut butter together in a food processor. Mix in the egg and vanilla paste. Turn on the food processor and mix for a minute or more. If the dough appears a little dry, drizzle with a few drops of water until it holds together. But don’t add too much.
2 When the dough is glossy and forms a ball, roll it up in baking paper and put in the fridge to chill for at least one hour.
3 Preheat the oven to 150C/ 300F/ Gas Mark 2. Line three baking trays with baking paper.
4 Divide the dough into parts to shape balls about one tablespoon in size. Ensure there’s room between them because they spread out. Place only six cookies on one tray. Flatten slightly.
5 Bake for around 10-12 minutes. Remove the tray from the oven and leave the cookies cool while still on the baking tray. When you remove the cookies from the oven they will look semi-cooked. When the cookies have cooled and stiffened, you can move them to a cooling rack.
6 Put the cacao butter into a heat-proof bowl over a bain-marie or a pot of slowly simmering water. Make sure the bowl isn’t touching the water. Remove the bowl when the cacao butter has melted. Stir through the cacao powder and sweetener. Place in the fridge for 10 minutes.
7 Dip the cooled cookies into the chocolate, either to cover or just half way, then sprinkle with sea salt. Place the salted chocolate peanut butter cookies into the fridge to cool for 10 minutes.