Peanut Butter Cookies
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 45mins
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- Serves
- 20
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- Calories
- 140
If you love a good peanut butter and chocolate chip combo, this will become your go to cookie recipe. GLUTEN FREE, yep! You’re welcome.
Inspired by: https://tenina.com/recipes/peanut-butter-cookiesrecipe updated 24 Feb 2022
Ingredients
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- Roasted peanuts
- 50 g
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- Peanut butter
- 250 g
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- Muscovado sugar
- 50 g
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- Honey
- 40 g
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- Egg
- 1
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- Baking powder
- 1 teaspoon
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- Vanilla bean paste
- 2 teaspoons
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- Pink himalayan salt flakes
- 1 pinch
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- Shredded coconut
- 30 g
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- Dark chocolate chips
- 80 g
Tools
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Oven
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Parchment paper
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TM5
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Tm5 bowl
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Baking sheet - 18 x 13"
Step preview
- Line a clean baking sheet with parchment paper
- Add roasted peanuts to the baking sheet
- Place into a cold oven
- Bake - 10 min, 200°C
- Cool slightly
- Reduce oven temperature to 170°C
- Add peanut butter, muscovado sugar, honey, egg, baking powder, vanilla bean paste and pink Himalayan salt flakes to the TM5 bowl
- Blend with MC in place 10 sec, speed 8
- Scrape down sides of TM5 bowl
- Add peanuts and shredded coconut to the TM5 bowl
- Blend with MC in place 6 sec, speed 6
- Add chocolate chips and stir in using a silicone spatula
- Let rest in fridge - 15 min
- Scoop mixture into tablespoon sized balls and place on lined baking tray about 10cm apart
- Bake cookies until light golden - 10 min, 170°C
- Store in an airtight container in or out of the fridge