Peanut butter cookies with sesame seeds, almonds and cranberries
Biscuits or cookies? I am used to calling these delicious bite sized pieces of happiness and joy, biscuits. But I know a lot of people that simply call them cookies now. Either or, these really are bite sized (big mouth bites) of goodness. They are protein packed to hit the spot and sweetened with a more natural choice so you don't go and crave sugar afterward. These biscuits will keep you content.. until lunch time anyway. :)
These peanut butter cookies are so quick and easy. Great for a last minute morning or afternoon tea. Children love them. Best eaten on the day you make them - no problem there though. They will be demolished.
You can substitute the peanut butter for any nut butter you like.
- 1 cup peanut butter (no added sugar or salt) 100% peanut butter
- pinch of salt
- 1 organic free range egg - lightly beaten
- 1 tbs tahini
- 1/3 cup rice malt syrup OR quality honey
- handful cranberries
- tbs sesame seeds
- tbs pepitas
- 12 almonds - 1 for each biscuit
Preheat oven to 160 degrees (mine is fan forced so adjust your oven accordingly)
Mix all ingredients in a bowl. It will be sticky. Spoon mixture on to a tray lined with baking paper. Press down with a wet spoon and sprinkle cranberries, sesame seeds and an almond on top of each biscuit. Press each cookie down gently.
Bake for 15 minutes or unril golden brown.
These peanut butter cookies are best if you leave them to cool completely. WILPOWER!
Will keep for 2 days in an airtight container and freeze well. BEST eaten on the day though :)