As a self-confessed peanut butter lover, I can’t tell you how excited I am to be working with New Zealand-based Pic’s once again, creating more divine recipes and also talking about how my toddler loves it just as much as I do and how he likes to enjoy it! I’ve spotted Pic’s peanut butter in my local Tesco in Prestwich which is exciting to see – it keeps popping up more regularly in the UK so whenever someone asks me my what my favourite PB brand is, it makes it easier for people to find 🙂
Anyway so onto this first recipe then: It looks and sounds incredible, which it is, and what’s even better is that it’s also really straightforward to make, woohoo! No baking required, just made your simple cookies and chill, sandwich them with even more peanut butter and BOOM there you go. These bad boys can be gluten-free, dairy-free and vegan should you wish, making them an ideal treat for all requirements (unless you’re allergic to nuts, obviously…haha). I really hope you like this creation as it’s one my favourite things I’ve made for a while!
For the peanut butter cookies –
- 150g oat flour
- 1 teaspoon cinnamon
- 4 tablespoons Pic’s smooth peanut butter
- 4 tablespoons maple syrup
- 2 tablespoons almond milk
- 4 tablespoons Pic’s crunchy peanut butter
For the chocolate topping –
- 1 tablespoon coconut oil
- 50g dark chocolate, broken into pieces
- Peanuts, chopped
- Cacao nibs
- First make the cookies: Place the oat flour and cinnamon in a bowl then stir in the smooth nut butter, maple syrup and almond milk – mix well to combine and form a dough. Divide into 8 and use your hands to roll into equal sized cookies. Place on a lined baking sheet and chill for 30 minutes.
- Gently melt the coconut oil and dark chocolate. Spoon this over 4 of the cookies to cover and sprinkle over peanuts and cacao nibs. Return to the fridge to set.
- When ready to serve, spread some crunchy peanut butter on top of the plain cookies then top with a chocolate-covered one and squish down gently. Now enjoy!