If you are looking for a decadent but healthy snack cookie and are a lover of all things chocolate and peanut butter – then these cookies are perfect for you and can still be enjoyed as part of your healthy eating plan.
Need to top up your Healthy Mummy Smoothie stash? No problem – you can order more here.
Plus these Chocolate & Peanut Butter biscuits are extremely tasty and so much healthier than the type of processed biscuits you can buy in the shops – and the whole family will love them.
If you are a breastfeeding mum, try adding a table spoon of brewers yeast to the ingredients too which is thought to help milk supply
Makes: 8-10 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Ingredients
- 3/4 cups rolled oats
- 3/4 cup wholemeal spelt flour
- 3/4 cup almond meal
- 1/3 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup almond milk
- 1/4 cup apple sauce
- 1/4 rice bran oil
- 1 teaspoon vanilla extract
- 1/4 cup rice malt syrup
- 1 tablespoon stevia powder
- 1 egg, lightly beaten
Peanut Butter Glaze
- 1 tablespoon rice malt
- 1/4 cup natural smooth peanut butter
- pinch salt
Instructions
Preheat an oven to 180 degrees Celcius (fanbake), line a large cookie tray with baking paper.
In a food processor place the oats and grind until a fine flour is formed. Tip the oat flour into a large bowl along with the spelt flour, almond flour, cocoa, salt, baking powder and baking soda. Give a quick stir to incorporate the ingredients together.
Gently heat the rice malt syrup in the microwave for 20-30 seconds until it is runny. Add to the dry ingredients along with the apple sauce, oil, vanilla, egg and almond milk. Mix the ingredients together until a stiff dough is formed. Let the mixture sit for 5 minutes to firm up a bit.
Place the mixture into a piping back with a large end. I used a large star piping tip however a round tip would also be sufficient.
Pipe donut size circles onto the lined cookie tray. Smooth any edges or bumps on the top with a spatula. Place into the oven and bake for 10-12 minutes or until a skewer comes out clean. Let the cookies completely cool before icing.
Peanut Butter Glaze
In a microwave safe bowl add the peanut butter, salt and rice malt syrup. Heat in the microwave for 30 – 40 seconds or until runny enough to drizzle. Stir together and drizzle over the cooled cookies.
Calories per cookie – 123
Notes
You can freeze the un-iced biscuits in an air tight container for 1-2 months.
