The dark chocolate chips generously distributed throughout the peanut butter biscuit leaves an indulgent surprise.
Preheat oven to 190°C and line baking tray.
In a mixer or large bowl, combine coconut oil and rice malt syrup, and then add almond milk and vanilla.
In a separate large bowl mix flour, baking powder, baking soda and salt together lightly and pour into mixer with peanut butter.
Mix thoroughly to a cookie-dough and fold through chocolate chips slowly.
Using your fingers, roll mixture into small balls and place onto baking tray while pressing lightly on each cookie with a fork.
Bake for 10 minutes and let cool! Enjoy!
Nutritional analysis per serving (18 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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