Don't be a punk, ditch the junk!! These No-Junk PB Square Chunk Cookies will give your next baking sesh a little extra spunk. Thanks Kath & Jade (a.k.a. @panaceas_pantry) for this sweet, clean treat!
1 cup spelt flour
½ cup almond meal
¼ cup coconut sugar
½ tsp baking powder
½ tsp baking soda
¼ tsp good-quality salt
¼ cup coconut oil, melted
½ cup rice malt syrup or coconut nectar
1/3 cup peanut butter
1 Tbsp chia seeds
3 Tbsp water
2 tsp vanilla bean powder
1/4 cup plant mylk
1 Tbsp black strap molasses or coconut nectar
2 Chocolate Coated Peanut Butter Squares, chopped
Optional: cayene pepper and black pepper
Preheat oven to 350 degrees F, fan forced, and prepare a baking tray (with coconut oil or baking paper)
Mix chia seeds and water in a small bowl and set aside for 5 minutes (this is your chia egg)
Add coconut oil to a heavy based saucepan and melt over a low flame. Remove from heat to cool.
Add all dry ingredients to a bowl, sifting the flours. Mix well with a wooden spoon.
Once your chia egg is ready (it will have formed a stiff gel), add all wet ingredients to a separate bowl. Mix well until a smooth batter has formed. Your coconut oil may not incorporate fully, which is fine.
Add wet mix to the dry mix. Use a wooden spoon to mix until combined (don't over mix). Stir through Square chunks.
Using wet hands mould 12 balls, placing on the prepared tray, with plenty of room between each ball.
Bake in the oven for approximately 15-18 minutes, or until cracked and golden brown.
Cool on a rack, then enjoy! These are best eaten within 24-hours, but will last up to 5 days in an air-tight container.