Peanut butter & chocolate chunk cookies
Makes 18-22
1 cup (240g) chunky peanut butter (I use a good-quality natural one) ¼ cup (60ml) pure maple syrup ½ cup (60g) tapioca flour ½ cup (55g) almond meal or ground almonds 1 tsp vanilla essence 2 tbsp melted coconut oil (or use butter) 2 tbsp warm water ½ cup (60g) roughly chopped dark chocolate (I use 72% cocoa)
Preheat the oven to 180°C. Combine all of the ingredients, except the chocolate, in a food processor and blitz for 1-2 minutes until well mixed. The dough will be very sticky and you’ll need to stop to scrape the sides several times.
Transfer the dough to a large bowl and mix the chocolate through with your hands.
Form tablespoons of the mixture into balls and place on a lined baking tray. Use your fingers to press the cookies down; they mostly hold their shape while cooking, so make them as flat as you want the end result to be. If a cookie cracks or crumbles while you’re doing this, simply reshape it and press it down again.
Bake the cookies for 15-18 minutes until lightly golden. Don’t move them from the tray for 30 minutes, as they’re very fragile until cooled.
These cookies will last for up to 4 days in an airtight container, or can be frozen for a maximum of 3 months.