Mini Deep Dish Peanut Butter Chocolate Chunk Cookie
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Serves: 2-4
 
Ingredients
  • 4 tablespoons peanut butter
  • 4 tablespoons coconut or macadamia oil
  • 3 tablespoons almond milk
  • 1 tablespoon coconut sugar
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon baking soda
  • 2 tablespoons sorghum flour (can sub oat or brown rice flour)
  • 2 tablespoons almond meal
  • 1 tablespoons potato starch
  • 3 tablespoons chopped good quality dark chocolate
  • Coarse sea salt, for sprinkling
Instructions
  1. Preheat your oven to 175ºC/350ºF.
  2. Place peanut butter, coconut oil, and almond milk into a medium sized ramekin or small baking dish and place in the oven to melt. Once melted, remove from the oven and stir in coconut sugar, maple syrup and vanilla extract.
  3. In a small separate bowl, whisk together your flours and baking powder. Pour in melted ingredients from the baking dish into dry ingredients bowl, mixing until incorporated.
  4. Fold in chocolate chunks, reserving some to add on top.
  5. Transfer dough back to the baking dish or ramekin and press down with your fingers. Scatter the remaining chunks on top, slightly pressing them down into the dough.
  6. Sprinkle over some coarse sea salt and bake in the oven for 10-12 minutes, until golden on the edges but still gooey in the centre.
  7. Remove from the oven and let set for a few minutes before enjoying warm - preferably with some ice cream!
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/mini-deep-dish-peanut-butter-chocolate-chunk-cookie