Peanut butter and jelly - a classic American combo. I’ve taken ages to learn to love peanut butter, but I most definitely do now! Tasty and nutritious, it’s a brilliant accompaniment to almost anything whether it’s sweet or savoury. So I’ve attempted to fuse chocolate cookies and PBJ into a single recipe that I planned, executed and tasted all within the space of an hour! I’m delighted with the flavours and hope you like them too…
Ingredients (makes 15-18 cookies):
1 tbsp flaxseed + 3 tbsp water
100g vegan spread
100g caster sugar
130g self raising flour
20g cocoa powder, sieved
1/2 tsp bicarbonate of soda
1 tsp vanilla extract
100g dark chocolate (70% cocoa and above is usually vegan)
100g frozen raspberries
6tsp smooth peanut butter (approximately)
Preheat the oven to 160C and line three baking trays with greaseproof paper.
Combine the flaxseed and water in a small bowl and leave to thicken for 5-10 minutes, making a flax “egg”.
Meanwhile, beat together the vegan spread and sugar in a large bowl. Add the flour, cocoa powder, bicarbonate of soda, vanilla extract and flax “egg,” beating again until combined.
Chop the dark chocolate and add to the batter, along with the frozen raspberries. Stir to combine.
Divide the mixture into small scoops on the baking trays, ensuring you leave plenty of space between cookies as they will expand slightly when baked.
Drizzle and swirl a little peanut butter over each cookie.
Bake in the oven for 12-15 minutes, taking care not to overcook them.
Allow to cool slightly before removing from baking trays, then enjoy!
Yet another incredibly easy bake and hopefully you think it’s yummy too! The cookies are incredibly soft (almost cake like) and the recipe can be easily modified to suit your preferences too, by simply adjusting the quantities of chocolate chips, frozen raspberries and peanut butter to find your perfect balance. Happy baking!