Our recipe ideas
Granola cookies with peanut butter and dark chocolate
For 8-9 cookies :
50 g butter
50 g honey
50 g flour type 55
50 g rolled oats
1 level teaspoon baking powder
40 g roasted almonds
30 g unsalted roasted peanuts
1 pinch of salt
100 g dark chocolate
Soften the butter for a few seconds in the microwave or bain-marie to obtain a “creamy” texture (creamy but not melted). In a large bowl, mix the butter with the peanut butter and honey.
Roughly chop the roasted almonds, peanuts and chocolate with a knife.
Add the flour, baking powder, half a beaten egg, a pinch of salt, almonds and peanuts and stir to form a smooth dough.
Form the dough into balls weighing around 50 g and flatten them on a baking tray lined with baking parchment. Leave to rest for 30 minutes in the fridge.
Bake for 15 minutes in an oven preheated to 180°C. The cookies should be golden brown. Enjoy straight from the oven or store in an airtight tin away from damp.
Menguy's little extra: Use our peanut butter made from 100% peanuts and nothing else!