Craving something sweet for afternoon tea, my boys and I whipped up these grain-free peanut butter cookies and dipped them in homemade raw dark chocolate.

Slightly crispy on the outside, and gooey in the middle, these cookies were a hit and were polished off within minutes.

Method

Preheat the oven to 170°C and line 2 baking trays with baking parchment and grease with coconut oil.

Add melted coconut oil, peanut butter, maple syrup, milk, vanilla and salt to a mixing bowl and mix well. 

Now add the ground almonds and mix really well, then add the coconut flour and mix again. If it is too runny to make into cookies, add another tablespoon of flour (and more if needed) until thick.

Roll into small balls and push down on the prepared baking tray. Don’t make them too thin if you want them to have a gooey centre. 

Put in the oven and bake for 7-8 minutes, until they have only just started browning on the edges (but not more than that as they will continue to harden when they are out of the oven).

While they are in the oven make the chocolate by melting all the ingredients together in the saucepan.

Let the cookies cool on the trays for 5 minutes then let them cool fully on a wire rack.

Once cool, dip them in the chocolate and put them on a plate and put the plate in the fridge for an hour.

You can store them in an airtight container in the fridge.