If you’re a fan of peanut butter, caramel and cookies, this is the recipe for you. Delicious oaty, nutty biscuits with a naturally sweet salted ‘caramel’ squidgy centre…Yeh I know, that’s healthy food porn right there enough to make anyone drool…
Thanks to the guys at Hi-Pro Nutrition for sending me tubs of their high protein peanut butter (crunchy AND smooth – they know the way to my heart!), you could use either variety in these easy, dairy / gluten / refined sugar free treats. Ideal as an energy-boosting snack to fuel a gym session or to devour after!
Ingredients:
For the cookies –
- 1 cup oats (I used Mornflake – you can use gluten-free)
- ¼ cup buckwheat flour
- 1 teaspoon cinnamon
- 1 large overripe banana
- 2 tablespoons coconut sugar (I used The Coconut Company)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 heaped tablespoon Hi-Pro smooth peanut butter
- 2-3 tablespoons almond milk (I used Alpro)
For the date caramel –
- ½ cup dates, soaked in boiling water for 10 minutes (I used Whitworths)
- 1 teaspoon lucuma powder
- 1 teaspoon vanilla extract
- Pinch of Himalayan salt
- 1-2 tablespoons almond milk
Sweet Freedom’s Choc Shot, to drizzle
Get baking!
- I suggest making the date caramel first: Drain the soaked dates and tip into a high-power blender (I use my NutriNinja) along with the other ingredients. Whizz up until thick and smooth, then scrape out into a jar or container and keep in the fridge until needed – lasts up to 1 week.
- Now get started with the cookies: Preheat the oven to 180 degrees C and line a baking sheet with greaseproof paper.
- Place the oats in a blender and whizz up to produce a flour-like consistency. Tip into a bowl and mix with the buckwheat flour and cinnamon.
- Mash the banana and whisk well with the coconut sugar, maple syrup, vanilla extract, nut butter and almond milk until smooth.
- Pour this into the dry ingredients and mix to combine and form a soft dough (if too sticky, add a little more flour; if too dry add a dash more milk).
- Divide into about 8 balls then press down and create a thumb-print in each one, leaving a thick side around it.
- Take a small teaspoon of the date caramel and place in the middle of each cookie and repeat with them all. Bake for about 10-12 minutes, until lightly golden and firm.
- Leave to cool on the baking tray. Drizzle over some Choc Shot over each – then enjoy!
Keep any leftover cookies in an airtight container in the fridge for up to 3 days.