Three of my favourite foods would have to be peanut butter, oats and dark chocolate. These cookies are the ultimate flavour combo of all three foods and not only taste divine but also have that moreish chewy wholesome rustic texture. Keep these in a jar and enjoy as an ‘on the go’ breakfast or as snacks. You can also mix up ingredients for example swap chocolate for dates or sultanas, add coconut, extra spice, turmeric, cacao or throw in a heap of Goji berries.
Ingredients
- 3/4 cup peanut butter
- 1/4 cup tahini
- 3/4 cup rolled oats
- 1 tsp cinnamon
- 1 egg
- 1/3 cup sugar (raw, brown, coconut)
- Dark chocolate pieces
Additional ingredient suggestions:
- Dates (in addition to or instead of chocolate)
- Goji berries, sultanas, raisins
- Coconut
- Almond butter instead of peanut butter
- Cacao or cocoa
- Nutmeg, ginger, turmeric
To make:
Line a large baking tray or two small trays with baking paper and preheat oven to 175 degrees Celsius. Mix all ingredients (except the chocolate) in a bowl. Once all is well combined (you’ll have a sticky batter) roll mixture into balls, using approx. 1 Tbsp. per ball, and place on your tray. Press a piece of chocolate into the middle of each ball, and flatten each ball ever so slightly. Bake for 15-20mins (if you like your cookies a little chewy in the centre) or 25mins (if you like them crunchy). Allow to cool then keep in an airtight container.
Lara x
Gestational Diabetes –
These cookies are a fantastic snack option for if you have GDM. I would suggest a few adjustments to the recipe – if you can, use coconut sugar (1/3 cup) and omit the chocolate chips and avoid adding dried fruit. But, you could add some sugar free choc chips. Additions such as coconut (unsweetened) and seeds are fine. If making 16 cookies, 1-2 makes a great snack to enjoy in between meals. However, if you’re unsure of what’s best for you, speak with your Dietitian or reach out to me via email or social media.
