Oaty Choc-Nut Chunk Peanut Butter Cookies
Preparation time: 20mins //Ā Makes approx 18 cookies
- 50g (1¾ oz) (approx. ½ cup) dark chocolate (I used a fair-trade dark chocolate bar with almonds)
- 50g (1¾ oz) (approx. ½ cup) walnuts (or pecans, or almonds or hazelnuts orā¦)
- 1 cup whole wheat flour
- 1 cup traditional oats
- ½ tsp baking soda
- ½ cup brown sugar
- ½ cup smooth peanut butter
- 2 tbs sunflower oil
- 2½ tbs rice milk (or any non-dairy milk)
- 1 tsp vanilla extract
Pre-heat the oven to 200°C/392°F and prepare two large baking trays by lining with baking paper.
Chop the chocolate and walnuts into chunks with a sharp knife, set aside.
Shift the flour and baking soda into a large bowl, add the oats, sugar, chocolate and walnut chunks and stir to combine well.
In a jug whisk/stir the peanut butter with the oil, rice milk and vanilla extra until smooth.
Mix the peanut butter mixture with the dry ingredients until well combined.
Using a tablespoon, spoon out each cookie portion onto the prepared baking trays and flatten slightly.
Place in the pre-heated oven for 10-13 minutes, remove from the oven just as the cookies start to golden.
Allow to cool on the baking trays for 5 minutes before turning out onto a rack to cool completely.