Now I don’t know about you, but I love my postman especially when he is super nice to me and brings me parcels filled with food. Definitely the best kind of packages in my books. A few weeks ago I signed up to the Cookie Exchange on Tam’s blog. Since I’m trying to get in to the baking groove again I thought this would be the perfect opportunity. My exchange partner was the lovely Emma and she made me all of these lovely cookies…
I’ve really been enjoying eating these and have had a few already and stashed some in the freezer for safe keeping. I also tried some on my green smoothies the other day and they made the perfect topping and added a great flavour to my smoothie.
Cookies and Berries: spinach, coconut milk, mixed frozen berries, a banana, ice, water, strawberry hemp protein powder.
When it came to baking Emma’s cookies she requested that had to be dairy free, but dark chocolate was fine. After a bit of a think I thought a re-vamped version of my Gluten Free Peanut Butter Cup Cookies would be perfect. Instead I made some Cinnamon Raisin and Chocolate Chip Cookies, however my original cookie recipe calls for 1 egg, so instead I subbed in some coconut milk as an alternative.
Ingredients (makes 8 cookies)
- 1 cup of crunchy peanut butter
- 1/3 cup of light brown sugar
- 2 tsp of cinnamon
- 1 tsp of vanilla extract
- 3 tbsp of Kara coconut milk (or any other milk alternative)
- 1/3 cup raisins
- 1/3 cup of dark chocolate chips (use non-dairy to make them vegan)
Preheat the oven to gas mark 5. Place the peanut butter, brown sugar, cinnamon, vanilla extract and coconut milk in to a food processor and blitz until everything is well combined. Empty the peanut butter mixture into a bowl and stir in the chocolate chips and raisins so that they are evenly distributed throughout the batter. Take tablespoon heaped spoon fulls and roll and flatten into cookie shaped discs on a non-stick baking tray.
Bake the cookies for 12-15 minutes until golden.
With the absence of the egg I found that these cookies needed a little bit of extra time than normal to firm up, but they result in a lovely crumbly and soft texture and the taste resembles Cinnamon Raisin Swirl PB, but not so over done on the sweetness. I hope you like them Emma!
On another note I am really looking forward to this Easter Sunday as we have a lovely family meal planned at a restaurant. We are also taking Alfie’s mum to the Church and reception venue that we have chosen for the wedding as she hasn’t seen them yet, so it should be a nice weekend. Some baking and lots of relaxing will also be involved.
What are you up to this Easter weekend?
What is your favourite flavour of cookies?