PEANUT BUTTER & CHIA SEED COOKIES

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.