Ok, so this cookie recipe didn’t really turn out as I had planned but, who cares, these honey oat cookies topped with melted chocolate and peanut butter taste pretty awesome!! I had a vague idea of recreating a Kingston biscuit after drooling over these amazing magic mini bars from Namely Marly and ended up creating these little tasty cookies.
First attempt, using a basic ANZAC biscuit recipe, created these scrumptious little cookies coated in a thick layer of melted chocolate and crunchy peanut butter; they’re pure evil cookie deliciousness.
I used honey for this recipe which could easily be replaced with golden syrup or maple syrup for a vegan version. The cookies are soft and crumbly with the lovely texture of oats and are a little decadent with the thick choc peanut butter topping.
A great little snack with a nice hot cup of tea, serve them to guests or keep them all to yourself, they are indeed delicious :)
Preparation time: 30mins
Makes 24 cookies
- ½ cup unbleached self-raising flour
- ½ cup unbleached plain flour
- 1 cup traditional oats
- ¾ cup desiccated coconut
- ¾ cup brown sugar
- 100g (3½ oz) dairy-free (or dairy) butter
- 2 tbs raw honey (or golden or maple syrup)
- ½ tsp bi-carbonate soda
- 2 tsp hot water
- 1 cup dairy-free (or dairy) choc drops
- 2 good tbs crunchy peanut butter
Pre-heat the oven to 180°C/356°F and line 1-2 cookie trays with baking paper.
Sift the flours into a bowl and combine with the oats, coconut and sugar.
In a small saucepan melt the butter and honey (or syrup) over a low heat until completely melted. Remove from the heat.
Combine the bi-carbonate soda with the hot water and then add to the melted butter mixture.
Combine the melted butter & honey with the dry ingredients, mixing well to form a soft cookie dough.
Roll approximately 1 teaspoon of cookie dough into a ball and arrange on the prepared cookie tray, continue with the remaining dough leaving adequate space between cookies.
Using a fork gently press each ball of cookie dough down. Place in the pre-heated oven and cook for 20 minutes until the cookies are just golden.
Remove from the oven and allow the cookies to cool for a few minutes on the tray before moving them to a cake rack to cool.
Meanwhile melt the chocolate and peanut butter in a stainless steel bowl over a pot of simmering water. Gently melt the choc while stirring until the chocolate and peanut butter is smooth and well combined.
While the chocolate and peanut butter mixture is still warm spread a generous amount over the top of each cookie and yep, now you can eat one cause you know you want too :)
The cookies will keep for up to a week in an airtight container.
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