chickpea & mushroom lasagne and 7 TIPS for healthy eating.
If you're a fan of the classic combo of PB&J, you'll love these cute quick-bake cookies. Turning the all-American lunchbox tradition into a fun new treat, they come together in just 20 minutes. Switch up the jammy centre to whatever flavour takes your fancy. |
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100g / ½ cup / 3.5 oz coconut sugar 115g / ⅞ cup / 4 oz plain flour 1 teaspoon baking powder 70g / ¼ cup / 2.4 oz peanut butter (make sure the peanut butter is not too dry) 50ml / ¼ cup / 2.4 fl oz plant-based milk 1 tablespoon melted coconut oil 15 small spoonfuls of naturally sweetened jam |
| step 01
Preheat oven to 180°C / 160°C fan / 350°F.
step 02 Line a baking tray (roughly 25cm x 30cm / 10″ x 12″) with parchment paper and set aside. step 03 Place the coconut sugar, flour and baking powder into a medium bowl and whisk until no lumps remain. step 04 Add the peanut butter, plant-based milk and coconut oil; stir until you have a firm cookie dough. step 05 Use a tablespoon to scoop out 15 equally sized pieces of dough and, using your hands, roll them into balls. Arrange on the lined baking tray, spaced evenly apart.
step 06
Make a thumbprint indentation in the centre of each ball. Fill each dip with a small amount of jam. step 07 Bake in the preheated oven for 12 minutes, until the cookies are golden brown and have spread slightly. step 08 Remove and leave to cool on the tray on a wire rack, before eating. |
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