These cookies are crunchy, not too sweet and do not have an overwhelming peanut butter taste. Try to use peanut butter that does not contain salt, sugar and preservatives.
150g spelt flour
100g soft brown sugar
50g toasted coconut
2tsp baking powder
pinch of salt
100g Afrikoa chocolate for dipping
Preheat oven to 190’C
Soften butter and cream with sugar. Whisk the egg and add a little bit at a time and beat again.
Add the peanut butter and vanilla and stir until mixed in. Add the dry ingredients; spelt flour, toasted coconut, pinch of salt and baking powder.
Don’t overmix. Roll into small balls, press with a fork and bake for about 20 minutes until golden brown. Cool down on a cooling rack.
Melt chocolate in a small on low heat but keep an eye on it. Dip cookies in the chocolate and sprinkle with flaked sea salt for extra drama.
Any flour will work fine. The original recipe used Self-rasing flour. But then only use 1/2 tsp of baking powder.
Keywords: cookies, baking. peanut butter