May 21

May 21 Double Chocolate Peanut Butter Cookies - Dairy Free

It seems I am on a chocolate binge at the moment as most recipes coming out of my kitchen have some kind of chocolate in them. Such as these Triple Chocolate Donuts, and my Salted Caramel Popcorn Bars. Can you see where my priorities lie? Yeah, all.the.chocolate! So to fit in with my current theme of all things chocolate I am giving you these Double Chocolate Peanut Butter Cookies. So not only do I have the chocolate theme going still but I have brought my other best friend to tempt you... Mr Peanut Butter.

I have a thing with peanut butter and chocolate too. As you can see from these 4 Ingredient Snicker Balls , Peanut Butter Truffles or my

just to name a few of the peanut butter recipes on the blog. Just search peanut butter up in the search bar and you will see an array of peanut butter inspired recipes. I have a peanut butter problem!

These cookies are melt in your mouth scrumptious with oozy pockets of choc chips and a burst of peanut butter flavour throughout. They are hard to stop at one and I could easily put away two or three with a cup of tea if I am not careful. I always boil the kettle once the kids have gone down for their afternoon nap and start raiding the cupboards for a little something sweet for an afternoon pick me up. My eyes are so droopy at this time of day as most mornings are so full on juggling two energetic kids and a velcro baby. Velcro baby you ask? The definition of a Velcro baby is one that cannot be put down in any situation without tears and crying from said child. They have to be stuck to mum at all times. Even during toilet breaks. Yep, it's got that bad.

So when everyone is out of my hair I am on the hunt for a little something special to bolster me for the afternoon session because if the morning session was chaotic, witching hour is a whole new level of craziness. So my answer to nap time celebrations is these Double Chocolate Peanut Butter Cookies accompanied with a good cup of tea, a good book and sometimes, just sometimes I crawl into bed with all these things and rest my eyes for a few minutes. Oh, say about 30-45 minutes is the ticket. This gets the cranky's out of me for a little while and gives me the energy to put on a smile for the evening routine. Any other mummy's out there with me? Naps are the bomb are they not?

If you can't get a nap then make do with a couple of these cookies to bolster you through those crazy hours of the day. Or maybe a reward at the end of a very hard and trying day. They will surely put a smile on your dial. Don't mind me I am off to boil the kettle and grab a couple of these while I can.

Double Chocolate Chip Peanut Butter Cookie

by The Whimsical Wife

Prep Time: 15 minutes

Cook Time: 12-15 minutes

Keywords: bake snack dessert dairy free fall spring summer winter

Ingredients (24-26 cookies)

2 cups wholemeal self-raising flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup cocoa
1/4 cup peanut butter, crunchy or smooth
1/4 teaspoon salt
1/2 tablespoon vanilla essence
1/2 cup dark chocolate chips
1 cup coconut oil, melted
1 egg, lightly beaten

Instructions

Preheat oven to 175 degrees C (Fanbake) Line a large cookie tray with baking paper and set aside.

In a large bowl sift in the wholemeal flour and cocoa powder. Add the oats brown sugar, salt, vanilla essence, peanut butter, choc chips, coconut oil and egg.

Mix all the ingredients together with a wooden spoon until thoroughly combined.

Roll walnut sized balls of the mixture and place onto the cookie tray. Press down the ball with the palm of your hand to flatten. Repeat with the remaining mixture until it is all used up.

Place the cookies the preheated oven and bake for 12-15 minutes or until lightly golden and fragrant.

Let the cookies sit on the tray to cool for five minutes before transferring to a cooling rack.

Serve with a large glass of milk.

Cooks Notes

Don't like peanut butter? Add in your favourite nut butter instead.

These cookies will last for up to a week in an airtight container in the cupboard or up to a month in the fridge.