Peanut butter, apricot and chocolate cookies. Gluten free. Dairy free.
What I love about these cookies
1: You only need one bowl to make them, throw in the ingredients, mix, roll, bake, eat
2: There super adaptable. Ive made them with almond butter instead of peanut. Used white chocolate instead of apricot. Substituted coconut for chocolate. Made them vegan by using egg replacement powder instead of egg. The cookies turn out perfect every time.
3: They taste just like Cookie time cookies, a childhood favorite.
Peanut butter, apricot and chocolate chip cookies
Ingredients
Ingredients
1 cup (280g) of peanut butter or almond butter
120 grams soft brown sugar
1 large egg or 1 tablespoon of egg replacer and 2 tablespoons of water
1/2 teaspoon of baking soda
80 grams 70% Dark chocolate
80 grams roughly chopped salted peanuts
80 grams chopped dried apricot
Preheat your oven to 175 degrees Celsius.
Place all the ingredients in to your kitchen mixer, mix for 3 minutes or until combined. This is easily done by hand if you don’t have a kitchen mixer.
I weighed my cookie dough to get uniform sized cookies.
This batch made 24, 30 gram cookies. I’m just a teeny bit OCD, I like having cookies and cupcakes the same size.
Bake for 12 minutes.
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