Peanut butter, chocolate chip, oat cookies – vegan, gluten-free, organic and fair trade: What more could you want? 😀
I just felt peckish so I raided the cupboard for ingredients and found what I needed:
- Organic rolled oats
- Organic Fair Trade sugar
- Organic Fair Trade chocolate
- Organic Fair Trade peanut butter
- Organic Fair Trade Sunflower Oil
- Water (not in the cupboard)
These are so quick and easy 😀
Weigh out 8 ounces of oats and put them through the food processor to turn them into flour.
Put the oat flour in your mixing bowl and add 4 ounces of sugar. Mix well.
Then break up about 60 grams of chocolate (I used Moo Free) and put it into the food processor with about 3 heaped spoons full of peanut butter, I think (it’s up to you how much you use, I can’t actually remember exactly how much I added this time 🙂 ).
Whiz the peanut butter and chocolate around with the ‘S’ blade for a few seconds until the chocolate is in little chips and beautifully combined with the soft peanut butter. Of course you can do all this by hand, it’ll just take a little longer 🙂
By the way, the peanut butter is unsalted with nothing added – it’s nothing but organic roasted peanuts.
Leave the peanut butter and chocolate to one side while you add about 100 ml of sunflower oil and 5 tablespoons of water to the flour and sugar in the bowl and mix well.
Then add the peanut butter and chocolate chips and mix it in until you have your moist cookie mixture.
This is an oily mixture so you shouldn’t need to grease the baking trays but I lined them with eco-friendly greaseproof paper which is optional.
Put heaped teaspoons of the mixture onto your baking trays and then flatten them with the back of a wet spoon. This recipe makes about 24 cookies.
Bake for 20 minutes at 180°c (in a pre-heated fan oven).
Remove and put on a rack to cool.
Crunchy on the outside, soft on the inside. Ooh, these are good!
Enjoy them with a cup of tea 😀