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Crispy outside, soft inside cookies

written by bibouzi 2 October 2017

If you read this article and you follow me for a while, you know how much I am addicted to cookies. I bake some frequently and I often test new recipes. This time I spoiled myself and I used Lindt chocolate, you can fell the difference when using a good chocolate.
For this recipe, use natural peanut butter: no added oils or sugars.

Ingredients
1 tablespoon (tbsp) ground flax,
3 tbsp water,
1/2 cup (125mL) unsweetened shredded coconut,
1/2 cup oats,
1/2 cup coconut sugar (or brown sugar),
1 teaspoon (tsp) baking powder,
1/2 tsp salt,
1/4 cup (60mL) dark chocolate chips,
1/2 cup natural peanut butter,
1 tsp vanilla extract,
2 tbsp maple syrup.

1- Preheat the oven to 350F (180C). Put a parchment paper on the plate you are going to use.
2- In a bowl, mix the ground flax with the water and let stand aside.
3- In another bowl, combine the coconut, oats, sugar, baking powder, salt and chocolate.
4- In the bowl with the flax mixture, add the peanut butter, vanilla and maple syrup.
5- Mix the contents of the two bowls together. Instead of doing this exercise with utensils, I did it with my hands. It’s much easier.
6- Form 12 balls the size of a golf ball and drop them on your plate. Crush them gently to form cookies.
7- Bake for 12 to 14 minutes and let stand 10 minutes before storing. Store them in the refrigerator for up to 3 days or you can freeze them.

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2 comments

Dalal 10 October 2017 at 12 h 41 min

Not sure they can last more than 3 days anyway 😄 I need to find my self some maple syrup and try this asap 😋😋

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bibouzi 10 October 2017 at 13 h 53 min

haha for real tho! xx

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