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Salted Peanut Butter Easter Egg Cookies

If you’re looking for a creative way to use up any leftover Easter eggs, or you’re just after an incredible cookie recipe, then these salted peanut butter cookies are for you! They are the ultimate ooey, gooey and chewy treat that just so happen to be free of gluten, dairy and refined sugar free (well minus the easter eggs of course).

You can make the cookie dough 24 hours in advance by storing in the fridge until you’re ready to bake. The cookies themselves will keep well for 2 days in an airtight container. After that they are best stored in the fridge for an additional 2 days. These are great little snacks for kids lunchboxes and also contain higher amounts of healthy fats and protein compared to regular cookies, meaning they are less likely to give you that undesirable sugar crash. Sprinkle over some extra flakey salt as they cool (patience is key), then enjoy slightly warm and oozing with chocolatey goodness. Apologies in advance!

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Serves 12 cookies

Prep Time 5 Mins

Cook Time 10-14 Mins

Ingredients

  • 1 cup almond meal
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon flakey salt, plus extra
  • ¼ cup softened coconut oil
  • ½ cup smooth peanut butter
  • ⅔ cup coconut sugar
  • 1 egg, at room temperature
  • ½ teaspoon vanilla extract
  • 140g dark chocolate easter eggs, roughly chopped (or dark chocolate chips)

Method

  • 1
    Preheat the oven to 160 degrees celsius and line a large tray with baking paper.
  • 2
    Combine the almond meal, baking powder, cinnamon and salt in a large mixing bowl. Set aside.
  • 3
    Using a stand or handheld mixer, add the coconut oil, peanut butter, coconut sugar, egg and vanilla to a bowl. Beat on a high speed for just under 1 minute until glossy and smooth.
  • 4
    Using a spatular, add the wet mixture to the dry and mix well to combine. The cookie dough should be slightly sticky. Fold through the easter eggs until evenly distributed.
  • 5
    Using an ice cream scoop, spoon out approximately 2 tablespoons of dough for each cookie. Roll into a ball, then place onto the baking tray before gently pressing down on the top. Repeat the process until you use up all the dough.
  • 6
    Bake for approximately 10-14 minutes until they are slightly golden on top, whilst still gooey on the inside. Sprinkle each cookie with a little extra salt, then allow to cool on the tray for 10 minutes before transferring them to a wire rack to fully cool.
  • 7
    Store the cookies in an airtight container in a cool dry place for up to 2 days, before transferring to the fridge for an additional 2 days.
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