Light and Healthy Summer Recipes from Deliciously Ella: Peanut Butter Chocolate Chip Cookies

This cookie recipe is effortless, does not require much equipment, can be prepared quickly and is also vegan. Easy, incredibly delicious, a little crispy on the outside, soft on the inside and full of big chocolate chips. This was one of my favorite recipes to try and I can't wait for you to try it too.

Materials:
For about 10 cookies;

5 tablespoons of melted coconut oil

100g coconut sugar

150g flour (we use gluten-free flour)

1 teaspoon of baking powder

50-100g of dark chocolate cut into small pieces (we preferred 70% cocoa)

5 tablespoons of almond or oat milk

2 tablespoons of almond or peanut butter

A pinch of salt

Fabrication:

Preheat the oven to 170 (fan) degrees. Place baking paper on a large baking tray. Put the coconut oil in a bowl and mix it with sugar, flour, baking powder and dark chocolate. Add almond milk, marzipan and salt, mix until all is thick. The mixture may be a little crumbly but shouldn't fall apart when you press it into your hand. Use a tablespoon of the mixture for each cookie, press firmly, roll it up and roll it into a ball. Place the cookies on the baking paper lined tray and bake for about 12 minutes. While baking the cookies, be careful to leave a distance between them. They can still be a little soft when they come out of the oven, which we want. They have a good consistency when left to cool in the tray. You can keep it in an airtight container for a week.