Sugar-free chocolate chip and peanut butter cookies

Preheat the oven to 160°C/Fan 140°C/Gas Mark 3. Add the peanut flour into a mixing bowl and rub in the dairy-free spread with your fingertips, until breadcrumbs form. Add the peanut butter, agave nectar and cocoa nibs and mix well.

Bring the cookie dough together with your hands and form into a large sausage shape, around 6cm diameter. Wrap in cling film and chill for 30 minutes.

Slice the dough into 12 discs and place on the baking sheet. Press each cookie lightly with a fork.

Bake for 10-12 minutes, or until the cookies are golden brown but soft to the touch. Cool on a wire rack.