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Peanut Butter Cookies

Peanut Butter Cookies are made even better when you add in Peanut Brittle, and healthier when you use Avocado and honey.
Prep Time1 hr 15 mins
Cook Time18 mins
Servings: 9
Author: Lisa@mummymade.it

Ingredients

Peanut Butter Cookies

  • 85 grams Avocado approximately 1/3 cup or 1 small avocado but measure to be sure
  • 1/3 cup Maple Syrup
  • 1 Tablespoon Honey
  • 1/2 Cup Peanut Butter I used all natural crunchy but smooth would work also
  • 1 Egg
  • 1/2 teaspoons Vanilla Extract
  • 3/4 Cup Almond Meal
  • 1/3 Cup + 1 Tablespoon Arrowroot
  • 1/4 teaspoon Baking Powder
  • Dash Bicarbonate
  • 1 teaspoon Salt
  • 1 recipe Peanut Brittle see recipe below

Peanut Brittle

  • 1 Tablespoon Maple Syrup
  • 1 Tablespoon Honey
  • 1/4 Cup Peanuts skins removed

Instructions

Peanut Butter Cookies

  • Place the avocado, maple syrup and honey in a blender and blend for 3 minutes.
  • The mixture will be silky smooth and an odd green colour.
  • Transfer the green mixture to the bowl of a kitchen stand mixer with a paddle attachment.
  • Add the peanut butter, egg and vanilla and beat for 30 seconds.
  • Scrape down the edges of the bowl and then beat on medium high for 3 minutes.
  • Add the dry ingredients (except for the peanut brittle) and mix on low until just combined.
  • Break the peanut brittle into small pieces. This can be done by pulsing the brittle in a blender or placing the brittle in a bag and hammering with a rolling pin (I have been known to use the jumping method as well!).
  • Stir in the Peanut Brittle Pieces (not literally your hand; but not by the mixer).
  • Line 2 baking trays with baking paper and grease.
  • Using an ice cream scooper, or a 1/4-1/3 cup measure, make 9-10 mounds of cookie dough over the 2 sheets. Do not place the cookies too close to each other.
  • Using your fingers or the back of a spoon, shape each mound into a circle and flatten the tops.
  • Cover each tray with plastic wrap and place in the fridge for a minimum of 1 hour (can be left for up to 2 days).
  • Preheat the oven to 190C/370C
  • Place 1 tray of cookies in the oven and bake for 18 minutes.
  • Remove and allow the cookies to cool completely on the tray.
  • Bake the other tray of cookies next. (Don't bake the 2 trays at the same time as the bottom tray will not get crispy on top)
  • The cookies are best eaten fresh but can be stored in an airtight container for 4 days...good luck not eating them all at once! They are crispy on top and soft on gooey on the inside with crunchy peanut pieces in every bite. Oh yeah they're amazing!

Peanut Brittle

  • Prepare a split-mat (a silicon baking mat) or line a baking tray with baking paper and grease.
  • Place the maple syrup and honey in a small saucepan and bring to a rolling boil over medium heat.
  • Simmer the mixture over a medium heat until it turns a golden colour.
  • The mixture will need to be stirred continuously to prevent it sticking to the bottom of the saucepan and burning.
  • Take the saucepan off the heat and immediately stir in the peanuts, ensuring the nuts are coated in the mixture.
  • IMMEDIATELY spread the coated nuts over the prepared mat/tray and allow to cool completely.
  • To fasten the process the brittle can be placed in the fridge.
  • Break in large pieces and serve.
  • Can be served at room temperature.

Notes

Adapted from Mumofoko Milk Bar