Peanut Brownie Cookies (GF, DF, RSF)

by Elora Harre

Okay, okay, our last peanut and chocolate post for awhile - we promise! But we couldn't resist creating this nostalgic recipe of Peanut Brownies. A traditionally gluten and sugar laden treat, we gave this a healthy makeover and we are obsessed.

These are crispy on the outside and chewy on the inside, a result of using our gorgeous Organic Sunflower Seed Flour. Sunflower Seed Flour is a cheaper alternative to almond meal, and packs a protein punch too. It's a great nut free option, especially for the kids lunchbox. We love Sunflower Seed Flour because it directly replaces almond meal in any recipe, which is handy since it's a lot cheaper! These cookies are the perfect 3pm treat for a little nostalgia, and a lot of satisfaction.

Nutrition Per Serve (12 serves): 23.6g Fat / 8.8g Protein / 8.8g total carb


Peanut Brownie Cookies

You'll need:

125g softened Coconut Oil or Butter
1/4 cup Organic Coconut Sugar
1 Egg
1.5 cups Organic Sunflower Seed Flour
1 tbsp Organic Coconut Flour
1 tbsp Organic Tapioca Starch
1 tsp Baking Powder
Pinch of Salt
2 tbsp Cocoa Powder
1 cup blanched Peanuts

Preheat your oven to 180c and line a baking tray. Add peanuts to baking tray and roast for 6-8 minutes, stirring halfway, until golden brown. Set aside.

Cream coconut oil and sugar until light and fluffy. Add egg and beat well. Add sunflower seed flour, coconut flour, tapioca starch, baking powder, salt and cocoa into the creamed mixture and combine. Add roasted peanuts and mix well.

Roll tablespoonfuls of mixture into balls. Place on greased trays and flatten. Bake for 15 minutes, or until cooked. Remove and allow to cool for 10 minutes until they have set and are less delicate to handle. Makes 12 large biscuits.

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