dreams are made of peanut butter, salted caramel and chocolate. Marshmallows and candy floss can take a day off – they are overrated anyway. I had wanted to make these refined sugar and gluten free cookies for so long, I thought the day may never come. The quest for falling upon the ultimate organic salted caramel chocolate was, well, near impossible here in the UK and so I trawled the internet, the likes of Holland & Barratt, Planet Organic, Wholefoods, independent delicatessens and raided cupboards in sheer desperation for the holy grail of raw sweet goodness. And eventually, when I came across something remotely similar to what the recipe called for, I pounced.

Now, I feel like I’m cheating you if I tell you these are “healthy”. Though the recipe calls for sugar-substitutes, we are still using chocolate, albeit containing high-quality cacao and organically certified ingredients. So even though these are the better-for-your-belly alternative to your regular Dairy Milk, remember that willpower is required to prevent you from scoffing the lot. Really? Us? Eat the lot? Ha!
Recently, I fell off the exercise/healthy-eating band wagon and I feel awful for it. But I think I full on face-planted for these cookies. It’s going to take me a while to pick myself off the floor, let’s be honest here. Three of my favourite things jumbled into one mouthful of yum, how could i say no? They take next to no time to make, you just need to take a trip to your local wholefoods store for a few kitchen-cupboard basics. You’ll pay a little extra for some of the refined ingredients, but believe me, they will last you! 
So, what are you waiting for? 

Ban Talat Yai Chocolate and Peanut Butter Cookies
with Salted Caramel Chocolate Chunks
buy you a drank lyrics 1 cup ground almonds
1/2 cup cornflour
6-8 pieces salted caramel chocolate
(here in the UK, the only one I found was Chocolate & Love “Sea Salt” – Dark Chocolate with Caramel and Sea Salt)
3 tbsp natural organic chunky peanut butter
1/2 tsp vanilla extract
good pinch of salt
1 egg, beaten
50g butter (I substituted this for coconut oil)
3 tbsp maple syrup
3 tbsp cacao powder
1. Preheat your oven to 180C.
2. In a large bowl, mix together your flour, ground almonds, cacao powder and salt. Next, mix in the butter (or coconut oil), melted, along with your beaten egg, maple syrup and vanilla extract. Keep mixing until you have a dark brown cookie batter.
3. Roughly chop your chocolate and throw it in.
4. Dollop the peanut butter in in little blobs but don’t completely incorporate; leave swirls of nutty goodness peaking out from the dark mix. 
5. Line your baking trays and the place tablespoons of the mixture onto the tray, flattening with your fingers. 
6. Bake for 10-15mins, allow to cool and then eat until your heart’s content!
August 31, 2015