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!

Quick Sticks

Serves 12 cookies

Prep Time 5 Mins

Cook Time 10-14 Mins

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