These cookies are one of my favourite things to make. I love peanut butter, I love chocolate and the swirl of coconut cream ganache in the centre takes these cookies to a whole new level. They are chewy and gooey and deliciously decadent and it’s impossible to just eat one. Invite your friends over for a cup of tea and a cookie, or take a whole stack into work – they’ll be gobbled up before you know it and you’ll be loved by all!
For the cookie dough:
- 100g butter or coconut oil
- 75g good quality peanut butter (I like Meridians)
- 1 large egg, beaten
- 175g coconut sugar
- 210g white spelt flour or buckwheat flour
- 175g good quality dark chocolate (or refined-sugar free chocolate) cut into small chunks
- 2 tbsps almond milk
- 1 tsp baking powder
- 1 tsp vanilla extract
For the chocolate ganache:
- 75g good quality dark chocolate (or refined-sugar free chocolate), broken into chunks
- 100ml coconut cream*
- 1 tsp vanilla extract
*Some supermarkets don’t sell tubs of coconut cream, in which case buy a tin of coconut milk and leave in the fridge overnight. The cream will rise to the top while the milk will sink to the bottom.
Makes 10-14 cookies, depending on size
- Preheat the oven to 180°C (160°C fan) and line two large baking trays with greaseproof paper.
- Cream together the butter, peanut butter and coconut sugar in a large bowl. Add the egg, almond milk and vanilla extract and mix until fully combined.
- Add the flour and baking powder to the bowl and stir using a wooden spoon until the mixture comes together to form a dough. You can add a little more milk if needed.
- Tip in the chocolate pieces and stir until evenly spread throughout the cookie dough.
- Using a dessert spoon, scoop up the mixture into little balls and place onto the baking tray, leaving a couple of inches between each one to ensure the cookies stay separate when baked.
- Pop the trays into the oven and cook for 13-15 minutes.
- Meanwhile, place the chocolate chunks into a heatproof bowl. Carefully remove the thick coconut cream from the top of the tub and place into a saucepan, leaving any liquid behind.
- Add the vanilla extract to the pan and heat slowly on a low heat until hot through, but not boiling. Pour the coconut cream over the chocolate and stir continuously until fully combined. The heat from the coconut cream will melt the chocolate leaving you with a smooth, shiny chocolate cream.
- Leave the ganache to cool until it has thickened slightly, but not set.
- Take the cookies out of the oven and, using a teaspoon, immediately press down in the centre of each one to create a small circular dip (this is where the ganache will sit). Be sure to do this quickly as the cookies will harden as they cool. Transfer the cookies to a cooling rack.
- Check the consistency of the chocolate ganache and spoon it into a piping bag. If it’s too stiff, simply pop it in the microwave for a few seconds. If it’s too runny, leave it to cool and stiffen some more. When it’s ready, pipe the chocolate ganache onto the centre of each cookie, swirling in a small circular motion until the hole in the middle is filled. Repeat the process until all cookies are filled with the chocolate coconut cream. Then enjoy!