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Peanut butter

Granola cookies with peanut butter and dark chocolate

Recipe

For 8-9 cookies :

  • 50 g butter

  • 50 g 100% Peanut Butter Creamy

  • ½ egg

  • 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

Step 1:

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.

Step 2:

Roughly chop the roasted almonds, peanuts and chocolate with a knife.

Step 3:

Add the flour, baking powder, half a beaten egg, a pinch of salt, almonds and peanuts and stir to form a smooth dough.

Step 4:

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.

Step 5:

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!

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