These little cookies are so fudgey and chocolatey that you genuinely wouldn’t know they were airing on the healthy side. Made without any flour and butter, if you use certified gluten free oats then they can be enjoyed by the gluten intolerant among us too. Hooray! I work with a girl who is also dairy intolerant, so I made her a cookie with no chocolate or fudge pieces on. You can do whatever you like with the toppings, but I had some fudge chunks to use up so threw them on for good measure. I made these littluns teeny tiny so they could be eaten by lots of people at work, but you can make bigger sized cookies and increase the baking time by 4-5 minutes.
- 1 large egg
- 250g smooth peanut butter
- 70g light brown sugar
- 1 tsp baking soda
- 20g cocoa powder
- 1/2 tsp vanilla extract
- 1/2 cup chocolate chips/fudge chunks
Preheat the oven to 180°C and line two baking trays with greaseproof paper. In a bowl, beat the egg and add the peanut butter, brown sugar and vanilla. Beat until smooth and combined. Fold in the cocoa powder and baking soda, followed by the chocolate chips if using. The batter will be very stiff, so be strong!Roll the dough into balls using about 1 tablespoon at a time, and press the tops down a bit to make them flatter. You can press in some extra toppings at this stage before going in the oven.Bake for 8 minutes. If you are making them as small as I did, do not be tempted to bake them for any longer as they will dry out rather quickly (I made that mistake with my first batch – the taste was reminiscent of dry, claggy sand!) When baked, allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely. Bear in mind that these are best enjoyed by peanut butter lovers – for those not used to the way it sort of makes your mouth stick together it can come as a bit of a shock. I love them, but then I am often caught eating peanut butter with a spoon!