Very peanutty paste cookies

Hello, my name is Kirsty and I'm addicted to peanut paste. No kidding, when this stuff is in my house I could literally sit there and eat an entire jar in one go. I also try and kid myself into thinking that it's not so bad for me because I only buy the organic stuff that only contains one ingredient - peanuts! In reality, I know it's not good for me, but it's my guilty pleasure. Some people turn to chocolate, some to ice-cream, some prefer lollies. Me, I'm all about the nut butters.

So rather than eat peanut paste by the jarful, I decided to turn it into a cookie, in the hope they might  satiate my cravings a little quicker than scooping it straight from the jar.

These cookies are super simple, with only four ingredients required, a food processor and about 15 minutes in the oven. Be warned though, these moreish morsels are not all that dissimilar to taking to a jar of peanut paste with a dessert spoon.

Whipped peanut cookies

• 1/4 cup organic peanut paste + 1 tablespoon
• 1/4 cup organic virgin coconut oil
• 2/3 cup wholemeal spelt flour (or regular wheat wholemeal flour)
• 1 tablespoon organic rice malt syrup (or organic honey)
  

 Preheat the oven to 160 centigrade. Put 1/4 cup peanut paste and coconut oil into a food processor and blitz for about one minute until smooth. Add the flour and pulse to combine. The dough will become quite crumbly. Add the rice malt syrup and extra tablespoon of peanut paste and stir to combine.

The dough should come together quite easily now. With your hands, shape into small rounds, approximately a tablespoon of dough each.



Flatten the cookies with a fork and place in the oven for about 15 minutes or until golden brown. Allow to cool completely on a wire rack before eating.



Store in an airtight container for up to one week.