I have been quite busy lately. So, it’s all about making grab-and-go snacks. Something quick and easy but with lot of energy. I have been quite obsessed with peanut butter lately. I still can’t eat it straight from the jar but mixed with something it’s somehow magical and addictive. So, I decided to go for crispy peanut butter cookies (gluten, dairy & refined sugar free, paleo, vegan). The recipe is super easy and it takes only 5 minutes to make the mixture and 10 minutes in the oven.
Is peanut butter good for you? In my opinion it’s good if you choose the good quality peanut butter which doesn’t have any other ingredients then peanuts. You need to look for peanut butter which has just 100 % peanuts. No sugars or extra oils! The other solution is to make your own peanut butter. Just blend the peanuts until you get peanut butter (it takes quite long and you need a good food processor). Like always there’s just one obvious thing. You shouldn’t eat it too much. Peanut butter has many good antioxidant and vitamins (B and E). Most importantly it has the good fat! Good peanut butter has a combination of fibre and protein which fills you up and keeps you feeling full longer. So, you eat less and in the end you usually lose weight!
Peanut butter cookies with cocoa nibs are in my opinion a perfect combination. If you haven’t tried cocoa nibs, then I suggest you to go straight to the organic store or bigger supermarkets and get some. I’m using it quite often. These are perfect for natural decoration! Some of the recipes I used cocoa nibs are here: Peanut butter coconut truffles, chocolate pecan tart, snickers cupcakes, energy bite truffles, chocolate mud cake.
What are cocoa nibs? They are bits of dried, roasted and crushed cacao beans. So, just cacao beans! Basically they are one of the ingredients to make the lovely chocolate. They are good for health and actually they aren’t sweet at all. Instead they are quite bitter. That’s way the sweetness from the peanut butter cookies balance it up.
Peanut butter Cookies
about 12- 15 cookies
- 125 ml organic peanut butter (100% peanuts, no added sugars or oils)
- 50 ml maple syrup or honey
- 100 g almond meal
- pinch of salt
- 1 tbsp cocoa nibs
- Preheat the oven 190° C/ 375° F.
- Blend peanut butter, maple syrup, almond meal and salt in a food processor until the mixture forms a ball and sticks together (if it doesn’t, then blend longer or add some more peanut butter). Add cocoa nibs and mix together.
- Make smaller balls and press them round with a fork.
- Bake about 10 minutes until only lightly golden.