Super easy, delicious and crunchy cookies, which will be ready for you to enjoy in 20 minutes.
70g creamy peanut butter
2 tablespoon olive oil
100g coconut sugar
50ml almond or oat milk
115g plain flour (we use gluten free)
60g almonds, chopped (can use pistachios, hazelnuts or peanuts instead)
1 teaspoon cannabis seasoning
1 teaspoon baking flour
50g dark chocolate (optional, to drizzle on top)
Preheat the oven to 180*C (350*F), fan setting.
In a large bowl, mix the flour, sugar, baking powder together.
Add the peanut butter, milk and olive oil. Mix well until a thick mixture forms.
Add the chopped almonds and bring to bring cookie dough together using your hands.
Shape eight cookie dough balls using your hands. Then place the balls onto a baking tray, press down to create cookie shapes. Bake in the oven for 10 minutes, until golden.
If you are drizzling dark chocolate on top, simply place the dark chocolate in a pan over a very low heat, and heat for a few minutes, stirring to ensure the chocolate doesn’t burn. Once melted, drizzle over the cookies