Bored with baking the same old chocolate chip cookie? Try these Peanut Butter & Cocoa Nib Oaty Cookies for a change. The cocoa nibs add a chocolatey crunch without the added sugar.
Total Time Investment:
The problem with children is that they require constant feeding. Constant. Apparently I have not been adequately performing my parental duties of late. Apparently there should be something to eat in the house at all times. Preferably something with chocolate.
When I need to make something quickly I inevitably turn to biscuits (or cookies if you prefer). If I focus, I can usually make and cook a batch within half an hour. If my focus is off, they might takes as long as 45 minutes.
If I bother to ask The Princess what she wants me to cook, the answer is inevitably choc chip biscuits. I could just make the same recipe over and over, but I get bored baking the same thing and I am constantly looking for alternatives. So when I stumbled across these Nutty Peanut Butter and Choc Chip Oatmeal Cookies by Brandi at Bran Appetit (thank you Pinterest) I decided to adapt them for my own purposes.
I like to use cocoa nibs in place of chocolate chips in my baking. So what are cocoa nibs I hear you ask. Cocoa nibs are formed during the initial process of chocolate making. Dried cocoa beans are crushed into small pieces, and then ground further to form the cocoa mass that is used in chocolate. Those small pieces of crushed cocoa bean are called cocoa nibs.
As the cocoa nibs are formed during the initial stages of chocolate making, they do not contain any added sugar. I find them to have an intense chocolatey flavour, and they add a lovely chocolatey crunch to baked goods. Some people can find the nibs bitter due to the lack of sugar, but we quite like that in our house. Personally, I find the bitterness of the nibs is often tempered by the sweetness of the muffin or cookie to which they have been added.
These biscuits are not overly sweet, with deep chocolate undertones. According to The Princess “they’re actually not that bad.” High praise indeed. At least she now has something to eat.
Meal Prep Tips & Tricks
- Freeze batches of the cookies and bake directly from frozen. To freeze, shape the cookies as directed, place on a lined baking tray, and place in the freezer until solid. Bag and label the cookies with the cooking temperature, and cooking time. When ready to cook, place in the oven as normal and bake for an additional five minutes.
- Bake large batches of the cookies and freeze. Defrost frozen cookies at room temperature prior to serving. Frozen cookies placed in a lunchbox will defrost by lunchtime.
- Plain (all-purpose) flour and wholemeal wheat flour can be used in place of the spelt.
- Raw sugar can be used in place of the rapadura sugar, although the cookies will be slightly sweeter.
- The rolled oats can be replaced with any other flaked grain.
- Chocolate chips or finely chopped chocolate can be used in place of the cocoa nibs.
- Walnuts can be used in place of the pecans.
* This post was originally published on 25th April 2015
Peanut Butter & Cocoa Nib Oaty Biscuits
- 65 g (1/2 cup) spelt flour
- 75 g (1/2 cup) wholemeal spelt flour
- 1/2 teaspoon bicarbonate soda
- 1/2 teaspoon salt
- 90 g (1 cup) rolled oats
- 40 g (1/2 cup) dessicated coconut
- 60 g (1/2 cup) cocoa nibs
- 25 g (1/4 cup) chopped pecans
- 110 g (1/2 cup) softened unsalted butter
- 40 g (1/4 cup) rapadura sugar
- 65 g (1/4 cup) peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- Preheat the oven to 175C (155C fan forced)