Peanut Butter & Cocoa Nib Oaty Biscuits
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.
Preheat the oven to 175C (155C fan forced)
Sift together the spelt flour, salt and bicarbonate soda. Set aside.
In a separate bowl, combine the oats, coconut, cocoa nibs and chopped pecans. Set aside.
Using an electric mixer, cream the butter and sugar together.
Add the peanut butter and beat until the mixture is light and fluffy.
Beat in the egg and vanilla extract.
Fold in the sifted flour and mix until combined.
Stir through the remainder of the ingredients.
Drop spoonfuls of the mixture onto a lined baking tray. Flatten each biscuit slightly.
Bake for 10 - 15 minutes until golden brown.
Allow to cool on the tray for a few minutes before moving them to a rack to cool completely.
Store in an airtight container.
The longer you bake these cookies the crispier they will be. Remove them earlier if you like a softer cookie. The cookies will be deep brown when cooked due to the use of spelt and rapadura sugar. They are not burnt.
If you like a sweeter product, substitute chocolate chips for the cocoa nibs and use a more refined sugar.