Super Fudgy Double Choc Peanut Butter Cookies

Ingredients

• 1 cup fresh crunchy peanut butter
• 1 cup rapadura or coconut sugar
• 1/2 cup desiccated coconut
• 1 organic free range egg
• 1/3 cup cocoa powder
• 1/4 cup nut milk of your choice
• 1 tsp vanilla extract
• Pinch of Himalayan salt
• 1/3 cup dark choc chips
• 1/3 cup walnuts, I use activated for extra crunch

Directions

Simply add everything into a mixing bowl and mix to combine. Preheat oven to 180C, line baking tray, then spoon mixture onto tray into rough cookie shapes and flatten a little. The shape won’t change as they cook. Place in oven for 10mins. If you prefer a more traditional cookie texture, then cook for a further 8-10mins until golden on the edges. If you stick to the 10 min cooking time, you will have a gooey, brownie-like indulgent cookie.