I call these ‘magic cookies’. Not because they are the best cookies I’ve ever had (they’re not), but because of my amazement that you can make biscuits without any flour or butter!
They are gluten and dairy free but more importantly they can be made using three simple and inexpensive ingredients – no fancy flours or dairy replacements here. And most importantly, they’re yummy!
I’m still figuring out our new oven and I over baked some of these – it’s difficult to know when they’re done as they don’t really colour until it’s too late. When they’re done they will not be firm but you should be able to lift them off the baking tray.
I made four variations of these cookies. I actually think the plain peanut ones are best but Matt preferred the double choc.
- 650g peanut butter
- 1 tsp salt
- 2 eggs
- 1 egg yolk
- 230g honey
- 20g cocoa powder
- 40g sultanas
- 1 teaspoon cinnamon
- 70g dark chocolate, in chunks.
- Preheat the oven to 160C and line and grease a large baking tray.
- Toast or dry fry the peanuts until they are brown.
- Allow the nuts to cool and then put them into a food processor. I found that doing this in batches was best.
- Blend until you have peanut butter.
- Add the eggs and honey and use the food processor to mix well.
- If you just want plain peanut cookies, transfer the mixture to a bowl, cover with clingfilm and put in the fridge for half an hour.
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- I separated 250g of the cookies batter into a bowl and stirred in 40g cocoa powder and 35g of chocolate.
- To a second 250g of batter I added the cinnamon and raisins.
- To a third 250g of batter I added the other 35g of chocolate.
- I left the remaining batter plain.
- Cover all the mixtures with clingfilm and put them in the fridge.
- **********
- Leave the batter to rest in the fridge for half an hour.
- Use a spoon to drop the batter onto the baking tray in small circles. (because of the lack of raising agent, the biscuits won't spread much).
- Then put in the oven and bake for 13-15 minutes.
- Once the biscuits are cooked, move them onto a wire rack to cool. If you can't move them from the baking tray without them braking, pop them back in the oven for a few more minutes.
- Eat! And don't wait too long- these are best enjoyed fresh and warm!
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These look fantastic – I love playing with traditional recipes for baked goods too. #CookBlogShare
Thanks, I’ve been trying to change things up a bit
I love it when recipes don’t rely on flour and refined sugar! Plus, you know it’s going to be a good cookie when it has an extra egg yolk added. I’ll be trying these soon!
I think the extra egg yolk gives it great chewiness!