This is the original recipe here.
1 cup Peanut and Coconut Spread (Peanut Butter)
1 cup Coconut Sugar
A good few pinches of salt (as my peanut butter was salt free)
1. Place peanut butter, sugar and salt in mixing bowl. Beat egg in separate bowl then add to other ingredients. Stir well to combine (Masterchef uses an electric beater but I found hand mixing fine).
2. Form mixture into round bowls and press down with fork (as the peanut butter I was using was drier than usual, these didn’t flatten at all for me in the oven, so I actually pulled them out towards the end and flattened them even more with a spatula – Masterchef’s one seemed to flatten really well).
3. I cooked mine for about 14mins at 190oC (375oF). The original recipe only calls for 9mins, so see how you go.
This made 16 cookies for me.
They tasted amazing. They were especially great with a drink of milk or as an icecream sandwich. I did find them a little claggy and dense still, but I think that was primarily from the spread I used. I like normal peanut butter better so I imagine they would taste better using that. I think perhaps adding a bit of coconut oil might have helped too, or an extra egg. I look forward to trying these with some other nut butters – such as almond or cashew. Hopefully they will work out just as well.