Salted chocolate peanut butter cookies recipe

Cheat day coming up? Or fancy rustling up a thoughtful treat for a bestie? This Salted chocolate peanut butter cookies recipe will hit the spot.

Makes 24

¾ cup (65g) gluten-free oats

½ cup (110g) light muscovado natural unrefined cane sugar

½ cup (110g) raw sugar-

1tsp baking powder

1 cup (280g) unsalted smooth peanut butter

1 organic egg (59g)

1tsp vanilla bean paste

For the chocolate

125g (4oz) cacao butter, shaved

½ cup (50g) cacao powder

2tbsp honey or maple syrup to taste

2tsp coarse sea salt

Mix oats, both sugars, baking powder and peanut butter together in a food processor. Add the egg and vanilla paste. Mix for at least a minute or more. If dough looks a little dry add a few drops of water until it holds together. Be careful not to add too much.

Once the dough is glossy and forms a ball, roll it up in baking paper and chill in the fridge for at least an hour.

Preheat oven to 150°C/300°F. Line 3 baking trays with baking paper.

Roll the dough into balls that are about 1 tablespoon in size. Make sure to keep room between them as they spread out – use only 6 cookies per tray. Flatten slightly. Bake for about 10–12 minutes. Take out the cookies and let them cool while still on the baking sheet. When you pull the cookies out they will look semi-cooked. Once the cookies have cooled and stiffened you can move them to a cooling rack to await their chocolate.

Place cacao butter into a heatproof bowl over a bain-marie or a pot of slowly simmering water. Ensure the bowl is not touching the water. Take the bowl off the pot when cacao butter has melted. Stir through the cacao powder and sweetener. Refrigerate for 10 minutes.

Dip cooled cookies into the chocolate, either to cover or just half way. Sprinkle with sea salt and place the chocolate dipped cookies into the fridge to set for 10 minutes.

This recipe is from the Lorna Jane Clean and Simple Eating cook book, available at activeinstyle.co.uk