These cookies are inspired by the accidentally large quantities of PB2 that are in our pantry. I was a little enthusiastic about being about to order them from an Australian supplier and may have purchased an embarrassing amount. PB2 is amazing stuff. I use it instead of normal peanut butter on my toast and it is unbelievably good sprinkled on top of vanilla ice cream.
I made these as a treat after returning from a bike riding lesson around the neighbourhood (yes, for me!). Despite the indulgent sounding name these cookies are actually not too bad for you. They are a low fat and low sugar treat in comparison to regular and store bought cookies, especially if you are discerning with the amount of chocolate chips. Due to the fact that they have almost no fat the texture is more like a muffin top than a cookie but they are irresistibly delicious anyway! (Disclaimer: I am not a qualified nutritionist)
And now, the recipe:
Triple Chocolate Peanut Butter Cookies
1 cup Chocolate PB2
3/4 cup water
1/3 cup instant oats (I used Quaker Oats because they are my favourite)
1/2 cup Natvia for baking
1 tsp vanilla bean paste
1/2 cup SR cake flour
1 tsp baking powder
2 Tbs Nuttelex Olive Oil spread
1/2 cup Nestle white, milk and caramel chips
- Preheat oven to 180 degrees celsius (fan forced).
- Live two baking trays with baking paper.
- In a large glass bowl mix PB2 and water with a whisk. (Use the whisk for all the mixing)
- Add oats, Natvia, egg and vanilla bean paste and mix to combine.
- Add SR cake flour and baking powder and mix.
- Add Nuttelex spread and mix. (It should easily work through the mixture)
- Lastly, add chocolate chips.
- Use two dessert spoons to scoop mixture on to trays. I made 15 regular sized cookies.
- Bake for 10 - 15 minutes, depending on your oven and the size of your cookies.
- Remove from oven and cool on trays.