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Peanut Butter Cookies

You will need:

  • 125g of chickpea flour (gram flour)
  • 75g of ground almonds
  • ½ tsp bicarbonate of soda
  • 1tbsp pure maple syrup
  • 150g of no added sugar peanut butter
  • Pinch of sea salt
  • 150g coconut plain flour
  • 1 egg


Start by mixing all ingredients together and kneed for a few minutes, then place into a large bowl and cover with cling film. Place bowl in fridge for 2 hours. Pre heat the oven to 160 degrees fan assisted and line a baking tray with some parchment. Remove the cookie dough from the bowl and break into equal sized portions, approximately the size of a ping pong ball. Roll into a ball shape and place on the baking sheet. Gently press down on each cookie dough ball to flatten slightly. Bake for around 10-12minutes, being careful not to burn the cookies. Best served warm and will last for 1-2 days in an airtight container. 

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