By Mia De Cesare

:: Makes approx. 20 cookies ::

:: All ingredients can be found at your local Romeo’s ::

Ingredients

¾ cup olive oil or vegetable oil
1 cup crunchy peanut butter
1 tsp vanilla essence
¾ cup brown sugar
¾ cup caster sugar
2 eggs
1 cup plain flour
1 ¼ cups self raising flour
1 tsp baking soda
¼ cup almond meal
1 cup dark chocolate chips
Optional – sea salt flakes, extra chocolate and salted peanuts for topping.

Method

  • Preheat your oven to 190C. Grease and line 3x large baking trays with baking paper.
  • In a large mixing bowl, combine oil, peanut butter, vanilla essence, brown sugar, caster sugar, and both eggs. Use a whisk and mix until it forms a smooth batter.
  • In a separate bowl, combine plan flour, self raising flour, baking soda and almond meal.
  • Now incorporate the flour mixture into the wet batter using a spatula or your hands! The mixture should now look and feel like a cookie dough. If it feels too thin or runny, add some more almond meal.
  • Finally, fold through your dark chocolate chips.
  • Now its time to roll your cookies! Grab a tablespoon of the mixture in your hands and roll into balls and place on your lined baking trays – about 2cm apart.
  • Once all the mixture has been rolled, slightly flatten each ball with your finger tips. Optional – Grab a fork and lightly press down on each cookie to form a forked pattern.
  • Time to bake! Place each tray in the oven and cook for approximately 10-15 minutes until slightly golden.
  • Once cookies are removed from oven, leave to cool slightly on baking trays for approximately 10 minutes before transferring to a baking rack to cool completely. Optional – sprinkle with sea salt flakes, extra salted peanuts and grated dark chocolate!
Millie Looker

Millie Looker

Writer, Content Creator, Events Manager and Operations sensation, she’s the backbone to ensuring Adelady runs like clockwork.

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