Pip And Nut Gingerbread Chocolate Cookies

 

I hereby decree that Pip and Nut be made the kings of autumnal and Christmassy foods, their limited edition gingerbread almond butter has come to save 2020 and make everything taste at least 82% more festive. Slather this baby on toast, rice-cakes, real cakes, and even add a bit to smoothies or porridge to make them next-level gingery delights. I couldn’t wait to try some in my baking, having made these amazing healthy sugar-free no dairy cookies with Pip and Nut before. These monster chocolatey delights are not, however, vegan, but I’m sure you could make them animal and gluten-free, etc, etc, with a few ingredient swaps. Enjoy these indulgent seasonal chewy cookies filled with melted chocolate and Pip and Nut scrumptiousness.

 

Ingredients 

175g unsalted butter (room temperature)

25g (or 1 heaped tablespoon) Pip and Nut Gingerbread Almond Butter

300g caster sugar

1 egg

275g self-raising flour

75g cocoa powder

100g of whatever chocolate bar/buttons you want (white choc goes really well with this). Broken into small pieces

 

1.) Cream the butter and sugar together, then add the almond butter and mix.

2.) In a separate bowl whisk the egg, then pour it in the main mixture and stir

3.) Add the flour and cocoa powder and mix. It should be looking like a cookie dough now, though don’t worry if it’s slightly stickier than normal dough because of the almond butter.

4.) Make small balls from your mixture and as you place each one on to a baking sheet lined with baking paper (or foil), tuck in to the ball two or three pieces of chocolate. Slightly flatten the ball as you place it on the tray. Don’t put too many cookies on the tray, these spread out as they cook! You might need to do two or even three tray-loads depending on how big your raw cookies are. You can make them quite thin (like in my photo above), or make the balls larger if you’re after those really thick gooey cookies.

5.) Bake at 180 degrees for 11 minutes, no more, no less! Take them out of the oven then (this is the hard part), leave them for 45 minutes. They’ll still be warm and squidgy with melting chocolate goodness, but they need this extra time to finish ‘cooking’ at room temperature.

 

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