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PEANUT BUTTER CHOC CHUNK COOKIES

Relationship status: peanut butter by the spoon…

Yours?

Well, if it’s the same then these cookies are a must in your baking this week. Beyond delicious. Make sure you share the cookie jar!

PEANUT BUTTER CHOC CHUNK COOKIES

Makes 20 cookies
DF : VEGETARIAN
1 egg
¼ (60g) cup coconut oil
½ cup peanut butter
½ cup coconut sugar
2 teaspoons vanilla extract
½ teaspoon bicarb soda
½ teaspoons baking powder
Pinch of sea salt
1 cup oats
1 cup White Wings Wholesome Blend Plain Flour
1 cup choc chips or 150g broken dark chocolate pieces

Method
Preheat oven to 170C and line a large tray with baking paper.
In a large mixing bowl whisk together the egg, coconut oil and peanut butter until creamy.
Add coconut sugar, vanilla, bicarb soda, baking powder and a pinch of sea salt and mix to combine.
Add oats, White Wings Wholesome Blend Plain Flour and choc chips or broken chocolate pieces and stir together until it becomes a cookie dough.
Form tablespoon sized balls and place them on the baking tray.
Bake in the preheated oven for 12-14 minutes until golden.
Cool completely on the tray.
Store in an airtight jar up to 1 week.

 

+ This recipe was created in partnership with White Wings. 

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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