Peanut Butter Chocolate Granola Cookies

Peanut Butter Chocolate Granola Cookies are best chunk-sized snacks which are also gluten-unfastened, vegan and occasional carb! these clean granola cookies are dipped in darkish chocolate with a chewy scoop of easy peanut butter filling inside the middle that’s topped with peanuts. if you need to indulge your self but to energize as nicely, you should check those No Bake Peanut Butter Granola Cups and Chocolate Peanut Butter Oatmeal Cups, too!


Granola Cookies with dark chocolate and peanut butter are wholesome alternative for whenever of the day- breakfast, snack, however very pleasing dessert, too!


these granola cookies are aggregate of floor rolled oats and peanuts, sweetened with brown sugar. in place of egg, butter and milk, I used with flaxseed egg, coconut oil and almond milk. I wanted to make a healthier base for scrumptious peanut butter filling.

The combination is truely simple to make, simply pulse the whole lot in a blender or a meals processor. Then press a heaping tablespoon of aggregate in each cup of cupcake pan and bake for 13- 15 minutes.

ingredients

Granola Cookies:
  • 1 ¾ cups old school rolled oats
  • 2/three cup peanuts
  • 1/three cup brown sugar
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup coconut oil
  • 1 Tablespoon flaxseed meal (ground uncooked flaxseed)
  • 2 ½ Tablespoons water
  • 2–three Tablespoons almond milk (you may use regular milk if not vegan)

For Dipping:
  • ¾ cup darkish or semi-candy chocolate chips
  • ¾ teaspoon coconut oil

Filling:
  • ¾ cup peanut butter

Topping:
  • 2–three Tablespoons chopped peanuts


commands
  1. Preheat the oven to 350 F and place the rack within the center position. Grease silicon cupcake mould and set aside. in case you don’t have silicon mould you could use everyday cupcake pan, simply greass it well..
  2. First make flax egg. In a small bowl stir collectively 1 Tablespoon flaxseed meal and a couple of ½ tablespoons water and set aside for five mins to installation and thicken.
  3. In a food processor pulse together oats and peanuts until finely ground.
  4. upload brown sugar, salt, baking soda and pulse to mix.
  5. upload flax egg and melted coconut oil and pulse to combine.
  6. ultimately upload almond milk, 1 tablespoon on the time and pulse until the dough form a ball.
  7. Pres 1 ½ Tablespoon of the combination in the bottom of each cavity. Bake 13-15 minutes or until the edges are light golden brown.
  8. permit the cookies cool inside the pan for 5 mins, then invert them on a sheet of parchment paper and press the middle with a backside of small glass or measuring spoon, to make the dent for the filling. earlier than you press the cookies, maintain the edges with your fingers to save you cracking and falling aside of the cookies. allow them to cool completely.
  9. soften dark chocolate chips and coconut oil. Dip the pinnacle of every cookie in melted chocolate and invert them on a tray covered with a sheet of parchment paper. vicinity them inside the freezer for a couple of minutes until the chocolate is harden.
  10. slightly soften the peanut butter. Invert the cookies and fill the dents with peanut butter. Sprinkle with chopped peanuts.



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