Recipes > Baking

Chewy Nut & Chocolate Chunk Cookies

Kelly Gibney from Bonnie Delicious has created these yummy little cookies in honour of National Nut Day. They are a piece of cake to pull together and utilise our Natural Deluxe Mixed Nuts. There's cashews, brazil nuts, almonds and hazelnuts. Such a tasty combination!

Overview
  • 10 min
  • Serves 10-12 cookies
  • Easy
  • VG - Vegetarian
  • GF - Gluten Free
Categories
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Ingredients

Ingredients

1 1/2 cups Alison’s Pantry Deluxe Mixed Nuts

3/4 cup natural peanut butter

1 free range egg

1/4 cup coconut sugar

1/4 cup tapioca flour

1 teaspoon vanilla essence

Pinch sea salt

70g dark chocolate drops

Instructions

Instructions

1

Preheat oven to 160 degrees celsius

2

Place the mixed nuts into a food processor and blitz until the texture of course crumbs. Add the remaining ingredients (except chocolate) and blend until well mixed. You may need to scrape the sides a couple of times as the mixture is very sticky. The mixture should come together as a rough dough. It may be necessary to add a couple of tablespoons of water to help it come together (this will depend on the humidity of the day and the peanut butter you use). Place the cookie dough in a large bowl and mix through the chocolate pieces.

3

Form tablespoons of dough into discs and place them on a cookie sheet lined with baking paper. Flatten each cookie slightly with the palm of your hand. Bake for 18 – 20 minutes until lightly golden.

4

Leave cookies to cool for 20 minutes before moving. They are very delicate when just out of the oven.

Cookies can be stored in an airtight container for up to 4 days

 

This recipe was created by Kelly Gibney for Alison’s Pantry.

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