Jess’s Peanut Butter Biscuits

I made these cookies for my good friend Jess, she is gluten intolerant and vegan, if, like me, you don’t like to use gluten free flour then they are a great way of making a crumbly vegan biscuit. However, if, like me, you are not a fan of peanut butter, you won’t like them! Yes, I made them for her and when I tried them I was mortified as I thought they were horrible! We are having a load of work done on our house at the minute and the kitchen fitter and the builder were there, when they were in the oven they smelled amazing so I gave them one with a cuppa, and they both hated them. I nearly didn’t give them to Jess, but I’m glad I did as she ate three whilst she was at our house and loved them, and left with the entire jar! She has been nagging me for the recipe so here it is:
Ingredients – makes 20
• 1 tblsp ground flax seeds mixed with 2 tblsp warm water
• 250ml peanut butter (or an American cup)
• 1 tblsp chia seeds
• 1 tblsp cacao powder
• 1 tblsp Mable syrup
Instructions
1. Allow the flaxseeds and water to infuse for about 5 mins, they should form a slightly moist paste
2. Preheat oven to 160 and line a tray with baking parchment
3. Add all ingredients to a large pan and mix together well, this is pretty tough going and it’s easier if you have a mixer
4. Roll the mixture into balls roughly the size of a golf ball, you should get a bout 20
5. Place them on the tray and then flatten slightly with the tines of a fork
6. Bake for 12-15 mins until just firm and slightly crisp on the edges
7. Cool fully on the tray. They will firm up fully and have the texture similar to shortbread
Whilst these biscuits are full of healthy ingredients, they are high in fat and calories so don’t go mad!!!