Recipe: Gluten-free chocolate peanut butter cookies with salted date filling



These chewy and gooey bite-size sweet treats are not only delicious, but gluten-free.

INGREDIENTS

Cookies
1 cup Pic’s Really Good Peanut Butter
¾ cup coconut sugar
1 free range egg
50g quality cocoa powder

Filling
1 cup medjool dates
1 tablespoon Pic’s Really Good Cashew Butter (optional)
1 teaspoon vanilla extract
½ teaspoon salt
3 tablespoons water
To serve: fresh raspberries

METHOD

Preheat oven to 170°C. Line 1 large baking tray with baking paper.
Combine cookie ingredients in a bowl and mix well. Scoop into 24 equal-sized balls and place on baking tray. Bake for about 15 minutes until golden and semi-firm.
To make the filling, blitz all ingredients in a blender until smooth and creamy. Salt to taste.
Transfer filling to a piping bag if you have one… or cut the corner off a zip-lock bag and use instead. Once cookies are completely cool, pipe a generous amount of filling over the bottom of one cookie placing the other on top.
Serve with fresh raspberries. Makes: 12

You may also like...

Recipe: Cheese straws How about making some Edmond’s Cookbook cheese straws for your next do (always a crowdpleaser). The recipe is below with a slight adjustment (I like ...
Recipe: Fermented beetroot Try fermenting beetroot to add to your next burger or salad rather than opening a can of the sliced stuff. In traditional Eastern European cuisine...
How to make lemon balm and rosemary-infused olive ... This oil makes a great dip for bread with dukkah, or it can be used as a salad dressing, or drizzled over new potatoes and barbecued meat. If you do...
Recipe: Spatchcocked turkey with sage chimichurri Brine the turkey the night before for a super-moist turkey, prime for barbecuing.  This recipe is part of our Barbecue Christmas Menu.Recipe b...
Discuss This Article

Send this to friend