CHOCOLATE CHUNK COOKIES

BY Ceres Organics

vegan   

Ready in 30 minutes | Serves 12


Just because you’re eating clean doesn’t mean you have to give up on the sweet stuff. Ditch the processed packet cookies, get out a bowl, heat up your oven and make these instead. These chocolate cookies will only take you about thirty minutes all up. You don’t need a blender or food processor, just a couple of bowls!

These cookies are wheat free, perfect if you are wanting to cut back on wheat or are allergic.

You won’t find any eggs or dairy here either. These cookies are held together by peanut butter instead. You could use any other type of nut butter in here though, like cashew or almond, just whatever you have in your pantry.

You could always make the cookies smaller if you want bite size snacks or if you’re making them for kids, in which case you’d get about 24 cookies.

These cookies are pretty much cookie perfection – soft, chocolate gooeyness! Make yourself a batch and see for yourself. Plus, they’re going to make your kitchen smell insanely good! If you or other people in the house haven’t eaten your batch within hours, these chocolate cookies will keep for three days in an air-tight container… perhaps hidden in the pantry.

Ingredients

½ cup Organic Buckwheat Flour

½ cup Organic Rice Flour, Brown

½ cup Organic Quinoa Flakes *

½ cup Organic Quinoa Flakes (pulsed)

1 teaspoon baking soda

1 cup Organic Peanut Butter Smooth, Original

¾ cup Organic Brown Rice Malt Syrup

6 tablespoons Organic Coconut Oil, High Heat Cooking

1½ cups roughly chopped dark chocolate

Method

Preheat your oven to 190°C. Line a baking tray with grease-proof paper.

In a bowl, whisk together the flours, quinoa flakes and baking soda.

*NOTE – you can use oats here if you don’t need these cookies to be gluten-free.

In a large bowl, stir together the peanut butter, rice malt syrup and coconut oil. Add the flour mixture and stir until combined. Fold through the chocolate.

Form the dough into balls, about the size of a standard ice cream scoop, and place on the lined baking tray. Leave some room between the cookies, they will spread out a bit during baking.

Bake for about 8-10 minutes. Don’t worry if they still seem a bit on the soft side; once they cool, they’ll be soft and chewy, cookie perfections.

Cookies will keep for about 3 days in an airtight container, if they’re not eaten before then!