Chocolate Chip Peanut Cookies Recipe

Dominique says: “These cookies are free from flour so are naturally gluten- and wheat-free, and if you choose a dairy-free dark chocolate, they can also be vegan.”

Per cookie
Protein: 6g
Fibre: 3g
Plant Points: 2

Makes:

12 cookies

Ingredients

275g good quality crunchy peanut butter
80–100g maple syrup, depending on how sweet you like them
1 teaspoon vanilla extract or paste
a pinch of sea salt
50g dark chocolate chips, above 70% cacao solids if possible. (Check they don’t contain milk if you want the cookies to be dairy-free.)

Method

1. Preheat the oven to 180°C fan and line a baking sheet with baking parchment.

2. Put the peanut butter, maple syrup, vanilla and salt into a food processor or a large bowl, and blend until well combined and the mixture forms a dough. Stir through the chocolate chips.

3. Divide the mixture into 12 equal pieces. Roll each piece into a ball, place them on the lined baking sheet, and flatten slightly with your hand or the back of a fork.

4. Bake for 7–8 minutes, or until just cooked and beginning to colour. You want them to stay soft, so watch the timer and don’t overcook them. Allow them to cool fully, then transfer to a jar. Store the cookies in an airtight container in the fridge for up to 1 week.

Extracted from No-Nonsense Nutrition: The science-based plan to transform health, lose weight, feel amazing by Dominique Ludwig (£26, Bluebird) Photography © Smith & Gilmour

Read the Your Food articles archive here...