PEANUT BUTTER & CHIA SEED COOKIES
TOTAL FIBRE: 30gm
FIBRE PER SERVE: 1.5gm
PREP TIME: 10min
COOK TIME: 10-12min
PLANT BASED INGREDIENTS: 3
- Peanut Butter (2 Cups – I Like Crunchy)
- 2 Eggs
- Monk Fruit Sugar (¾ Cup)
- Vanilla Bean Paste (1½ Tbsp)
- Cashews (½ Cup)
- Chia Seeds (5 Tsp)
- Salt (2 big pinches)
HOW TO PUT TOGETHER / COOKING
Preheat the oven to 160 degrees, fan-forced.
Line a baking tray with baking paper.
Place the peanut butter, eggs, monk fruit sugar & vanilla bean paste in a food processor or thermo mix & blitz until smooth.
Add the cashews & pulse to roughly chop, I like chunky.
Scrape the mixture into a bowl, add the chia seeds & mix through well. I used my hands for an even distribution.
Sprinkle over the sea salt & stir through.
Create & roll balls with the dough, golf ball sized amounts & place onto the lined baking tray & press down with a fork. Don’t over crowd the tray.
Bake for 10 minutes, until they have a touch of golden. Maybe more depending on your oven temperature.
Place to cool on a plate & repeat until all cooked.
Let the cookies cool for a few hours before putting them in an airtight container. If you don’t, the residual heat inside the cookie will make them soggy.