peanut chocolate cookies
chocolate cookies with peanut filling
Servings: 14 cookies
Ingredients
- 100 g food starch corn or potato
- 60 g wholemeal rice flour
- 10 g cocoa powder unsweetend
- 1/2 Tsp Xanthan
- 1 pitch of salt
- 125 g vegan margarine without palm oil or soy if possible
- 80 g sugar alternatively xylit or coconut blossom sugar
- 100 g peanutbutter unsweetend, without palmoil
- 20 g dark chocolate dark
Instructions
- Mix cornstarch with flour, cocoa, xanthan gum and salt. Beat margarine and sugar with the whisks of a hand mixer until white. Stir in flour mixture briefly. Knead everything into a smooth dough. Place in a cool box and chill in the refrigerator for 1 hour.
- Divide the dough into approx. 14 pieces of approx. 25 g each. Roll each piece into a ball with your hands. (If you think the dough is still too soft, put it in the refrigerator for about 1 hour) Press a hollow in the center of each ball and fill it with a level teaspoon of peanut butter. Close the dough around it. Shape into a round. (yes this is sticky) Place balls on a baking sheet lined with parchment paper with plenty of space between them. Place a small peanut butter blob on each. Chop chocolate medium fine and spread on top of cookies.
- Bake in the preheated oven at 180 degrees top/bottom heat (convection oven not recommended) in the lower third for 10 minutes. Remove and let cool on a cooling rack.