These are probably the best peanut butter cookies you can get, seriously. They're so addictive I made 3 batches in a week. They're soft, with a peanut crunch and the delicious melting gooeyness of chocolate chips with every mouthful. Best part? The main base ingredient is beans!
Lima beans, also known as butter beans, are rich in protein, fiber, copper, manganese and B vitamins. Combined with the added benefit of oat flour, this really is a simple easy recipe! Oat flour is fabulous to cook with, it adds a light sweet taste of baked goods and offer the same benefits of oats, a significant source of protein, vitamins B and E, calcium and iron. Oats are great for lowering cholesterol levels, and contain unique antioxidant compounds which reduces the risk of cardiovascular disease and stroke.
Peanut Butter Chocolate Chip Cookies
1 can butter beans
1/2 cup crunchy peanut butter (natural is best)
1/2 cup oat flour
1/3 cup maple syrup
1 tsp vanilla essence
1 tsp baking soda
1 TBS flaxmeal
3 TBS water
1/2 cup dark chocolate chips
1. Preheat oven to 170˚C
2. Mix the flax 'egg', combine the flaxmeal and water together and put into fridge for 10 mins to let thicken up
3. Drain the beans and combine with flour, maple syrup, vanilla essence and baking soda and mix on high until thoroughly combined, add in the flax egg at the end and blend again
4. Fold in the peanut butter and put on reverse blend spin (low setting) until it's evenly spread throughout the dough mixture, this will ensure that it mixes but the blade function is not in use. If your blender/mixer doesn't have this then do it by hand. You want the crunchy peanut butter texture otherwise it would be smooth
5. Do the same with the chocolate chips, or fold in until it's evenly spread throughout the dough mixture
6. Line a baking tray with baking paper
7. Scoop out a full spoonful of dough onto baking tray, flatten slightly until it's a cookie shape, it was rise sightly as it's baking. Remember to leave gaps as the dough will expand
9. Put into the oven, on the middle rack and bake for 8 mins
10. Take out and leave to cool, this will help harden it up a bit. You can make around 15 cookies, or you can make about 8 giant cookies
2. Mix the flax 'egg', combine the flaxmeal and water together and put into fridge for 10 mins to let thicken up
3. Drain the beans and combine with flour, maple syrup, vanilla essence and baking soda and mix on high until thoroughly combined, add in the flax egg at the end and blend again
4. Fold in the peanut butter and put on reverse blend spin (low setting) until it's evenly spread throughout the dough mixture, this will ensure that it mixes but the blade function is not in use. If your blender/mixer doesn't have this then do it by hand. You want the crunchy peanut butter texture otherwise it would be smooth
5. Do the same with the chocolate chips, or fold in until it's evenly spread throughout the dough mixture
6. Line a baking tray with baking paper
7. Scoop out a full spoonful of dough onto baking tray, flatten slightly until it's a cookie shape, it was rise sightly as it's baking. Remember to leave gaps as the dough will expand
9. Put into the oven, on the middle rack and bake for 8 mins
10. Take out and leave to cool, this will help harden it up a bit. You can make around 15 cookies, or you can make about 8 giant cookies
