These peanut butter cookies are so simple, but so delicious. They combine two of my favourite things, Pic’s peanut butter and Ombar raw chocolate, what’s not to love! Sandwiching them around a big scoop of my favourite peanut butter ice cream is the perfect combination. They really are a match made in heaven.
Peanut Butter Cookies
- 100g Buckwheat flour
- 45g Coconut Oil
- 50g Coconut sugar
- 75g Ground Almonds
- 140g Peanut Butter
- 70ml Maple Syrup
- 1/2 tsp Vanilla
- 2 Bars Ombar
- Pinch of sea salt
- 225g Frozen Banana
- 3tbsp Peanut Butter
- Pinch of Sea Salt
To make the cookies, preheat the oven to 150 degrees Celsius.
Mix everything together in a bowl.
Roll into 8 cookie shapes and place these on a baking tray.
Bake these for 13-15 minutes and then leave them to cool.
Whilst the cookies cool, make the ice cream. Add the frozen banana to the food processor and blend.
Once the bananas have blended, add the peanut butter and sea salt. Blend again until fully combined.
To assemble take a scoop of ice cream and place this on top of a cookie. Place another cookie on top to create a sandwich.
Continue with this process until all of the cookies have been sandwiched with ice cream.