Sugar-free chocolate chip and peanut butter cookies

- Preparation and cooking time
- Prep:
- Cook:
- Makes 12 cookies
Ingredients
- 125g Peanut flour
- 60g Dairy-free spread
- 100g Peanut butter
- 100ml Agave nectar
- 25g Cocoa nibs
Method
- STEP 1
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.
- STEP 2
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.
- STEP 3
Slice the dough into 12 discs and place on the baking sheet. Press each cookie lightly with a fork.
- STEP 4
Bake for 10-12 minutes, or until the cookies are golden brown but soft to the touch. Cool on a wire rack.