Double chocolate peanut butter cookies

There are often times when all I want is to eat cookies. These peanut butter ones are much healthier than any shop-bought version and are a real treat on rainy Sunday afternoons. Just try and resist eating them all!

Makes 8-10 cookies

Ingredients

• 100g Lucy Bee coconut oil, melted, plus extra for greasing
• 90g gluten-free oat flour (or gluten-free oats processed for 1-2 minutes to make a flour)
• 80g ground almonds
• 2 tbsp raw cacao powder
• ½ tsp bicarbonate of soda
• 4 tbsp stevia
• 50g coconut sugar
• 2 eggs, beaten
• 120g chocolate peanut butter (or regular peanut butter)
• 100g cacao nibs or dark chocolate chunks

Method

1. Preheat the oven to 180°C/350°F/gas mark 4. Lightly grease two baking trays and line with baking parchment.

2. Put the oat flour, ground almonds, cacao powder, bicarbonate of soda, stevia and coconut sugar in a bowl and mix. In a separate bowl, mix together the egg, peanut butter and coconut oil until smooth.

3. Fold the dry ingredients into the wet until just combined, then stir in the cacao nibs or chocolate chunks. Spoon a tablespoon of mixture for each cookie on the prepared baking trays, leaving room for them to spread. Bake in the oven for 8-10 minutes, or until cooked. Leave to cool, then enjoy.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.