And here they are as promised! The original version of these cookies is still pretty darn stellar but I've reworked the formula to make them nice and crunchy on the outside while still retaining that yummy fudge centre. The texture is perfect now and honestly I'd kind of forgotten how delicious peanut butter is. In all my almond butter love lately, I'd neglected this spectacular spread.
As lots of you will know we just moved into a new house. We are settling into our new abode very happily and I'm positively over the moon to have a kitchen of my own again. I'm feeling really inspired. After two months of house sitting and staying with family (we are so grateful!) we finally have our new home base. We've moved out to Te Atatu Pennisula (from central Auckalnd) and I'm loving the community feel here. It's nice to be feeling so positive as we hit that wintery mid point of the year. It seems like a great time to assess things, set some goals and prioritise some "me" time. Eek happiness!
Anyway, back to these cookies.......I made this recipe again today - the second time this week. I'm totally addicted!
Watch out. You will be too!
Hugs. Kelly xox
Salted peanut butter & vanilla cookies
makes approx 25 cookies
1 cup desiccated coconut (preferably organic to avoid preservatives)
1 teaspoon vanilla extract
1/4 cup organic muscavado sugar OR 1/3 cup coconut sugar OR 1/4 cup maple syrup
1/2 cup almond meal / ground almonds
1/4 cup tapioca flour
4 tablespoons warm water
pinch sea salt
Pre heat oven to 180 degrees celsius
Place all ingredients into a food processor and process for 3-4 minutes scraping the sides as needed until well mixed and fairly even in consistency.
Roll heaped teaspoonful of dough into balls and place on a lined cookie sheet or baking tray. Use your fingers to flatten slightly and sprinkle each with a little sea salt or additional coconut.
Bake for 15 - 20 minutes until lightly golden. Leave to cool on a rack.
Can be stored in an airtight container for up to four days.