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Peanut Butter Cookies with Chocolate Icing

These super soft and delicious Peanut Butter Cookies are made using a secret healthy ingredient and lots of peanut butter
Prep Time10 mins
Cook Time15 mins
Total Time30 mins
Servings: 20
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Peanut Butter Cookies with Chocolate Icing

      Peanut Butter Cookies

      • 1/3 Cup Coconut Oil
      • 1/3 Cup Maple Syrup/Rice Malt Syrup
      • 1 Cup Peanut Butter
      • 1/3 Cup Sweet Potato Puree to make puree place a whole, unpeeled Sweet Potato in a moderate oven for 60-80 minutes, or until soft and gooey
      • 2 teaspoon Vanilla Extract
      • 1 Egg
      • 3/4 Cup Arrowroot
      • 1/3 Cup Coconut Flour
      • 1 teaspoon Bicarb Soda Baking Soda
      • Dash of Salt

      Chocolate Icing

      • 100 grams Chocolate see recipe below to make your own
      • 1/3 cup coconut cream can opened and in fridge overnight; spoon out thickened cream leaving behind watery contents
      • 1 Tablespoons Coconut Oil
      • 1 teaspoons Vanilla Extract

      Chocolate

      • makes 100 grams
      • 1/4 Cup Coconut Oil
      • 1/4 Cup Cocoa
      • 1 Tablespoons Maple Syrup
      • 1 teaspoon Vanilla Extract
      • Dash of Salt

      Instructions

      INSTRUCTIONS

        Peanut Butter Cookies with Chocolate Icing

          Peanut Butter Cookies

          • Preheat the oven to 180C/360F. Line and grease 2 baking trays.
          • Using blender or a hand held blender, place all the wet ingredients in a bowl and mix til combined.
          • Add the dry ingredients and blend on low until a nice dough forms. Scrape down the edges of the bowl at least once to make sure all the ingredients are incorporated.
          • Take heaped Tablespoon amounts of mixture and form into a ball. Place the ball on the tray and, using your palm or a spoon, flatten 2/3rd way down. The cookies will only spread a little bit. Repeat and use the other trays.
          • Bake the Peanut Butter Cookies for 13-15 minutes.
          • Allow to cool on the tray before icing. Actually they don't need icing as they are perfectly tasty just as they are but it does give them an extra fantastic taste!
          • Cooled cookies can be kept in an airtight container but they will soften the longer they are left (so eat more!)

          Chocolate Icing

          • Break the chocolate into small pieces and place in a heat proof bowl. Add coconut oil and vanilla extract.
          • In a saucepan, over medium heat, bring the coconut cream to the boil.
          • Pour boiling cream into the chocolate bowl and whisk to combine.
          • Allow to cool abit, but not harden, before using.
          • If the chocolate icing cools and hardens, place the heatproof bowl over a saucepan of simmering water.
          • Whisk gently until the lumps have broken and the ganache is smooth.

          Chocolate

          • Over a very low heat, melt the coconut oil.
          • Add the maple syrup and vanilla and whisk until combined.
          • Add the cocoa and whisk until combined and slightly thickened. Add salt.
          • Pour into a dish lined with baking paper and freeze until set (minimum 30 minutes)

          Notes

          Adapted from Queens Fine Foods Christmas Book