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Posted by Eleanor Ozich on

My older two are back to school this week, and I'm feeling inspired to try out some wholesome, new recipes for their lunch-boxes. First up are these moreishly soft and chewy brownie cookies, entirely flourless using peanut butter, and naturally sweetened, too. If you need a nut-free option, you could use coconut butter, or alternatively, seed butter (I like pumpkin seed) works well also.

And just so you know, try to avoid eating the cookie dough, as once you start, it's very hard to stop.

Pre-heat the oven to 160 C, and grease two trays, or line with baking paper.

1 cup peanut butter*
1/2 cup honey, maple or brown rice syrup
1/3 cup good quality cocoa powder
1 large free range egg, at room temperature
1 tsp pure vanilla extract
a pinch of sea salt
3/4 tsp baking soda
* Almond butter works well also (although, quite expensive) or if you need a nut-free option, you could use sunflower seed, pumpkin seed or coconut butter.

Add all ingredients to a mixing bowl, and mix until well incorporated. The dough will be a little sticky, but will firm up as you go.

Using damp hands, roll the mixture into small balls about the size of a golf ball and place 2cm apart on the baking tray.

Press down lightly on each ball to flatten in half.

Bake for 10-12 minutes.

Makes 16 cookies.

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1 comment

  • Kat on

    Will these freeze??? And should I store in fridge or just an airtight container (& for how long?) I realise they are far too moresish to stick around for long but would like to try to eek them out a bit!

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