• Tracy Davies

Peanut Butter Chocolate Drop Biscuits



Almond biscuits with chocolate and peanut butter - sounds too good to be true! If you enjoy a sweet treat then this 7 ingredient biscuit recipe is for you! Using almond meal, peanut butter and dark chocolate to create a vegan & gluten-free biscuit that is soft, chewy and delicious!



Ingredients

  • 1 cup almond meal

  • 2 Tablespoons pure maple syrup

  • 2 Tablespoons coconut oil, melted

  • 1 teaspoon vanilla essence

  • pinch of sea salt

  • 50g organic smooth peanut butter

  • 175g vegan dark chocolate chips

  • 2 teaspoons coconut oil



Directions

  1. Preheat oven to 190C or 170C fan forced. Spray and line a baking tray and set aside.

  2. In a large mixing bowl combine the almond meal, maple syrup, coconut oil, vanilla essence, and salt, mixing until it forms a dough.

  3. Using a tablespoon, scoop the dough and shape into small round biscuits, then use your thumb to create a small dent in the centre of each biscuit.

  4. Place biscuits onto the baking tray and bake for 15 minutes, or until a lightl golden brown colour. Remove from the oven and allow to cool completely.

  5. When biscuits are cooled, place a dollop of peanut butter in the dent of each biscuit. Place biscuits in the fridge fro 30 minutes to allow the peanut butter to harden.

  6. To melt the chocolate, place the chocolate chips and coconut oil into a microwave proof bowl and heat in 30 second increments, stirring each time, until melted.

  7. Use a fork to dip the biscuits into the melted chocolate mix, making sure both sides are covered and allowing for excess chocolate to drip off before placing back on the lined baking tray. Repeat until all biscuits are coated. Refrigerate biscuits for 20 minutes, until chocolate has set.

  8. Store the biscuits in the fridge for up to a week. Enjoy!




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