The hours between lunch and dinner time are long—particularly when you’re trying not to devour a whole chocolate bar or packet of biscuits. Trust us, we’ve been there. It feels like a marathon. But unlike a marathon, it doesn’t get easier after the first two hours. If anything, it gets harder.
After years of 3 pm gorges, we’ve learnt a thing or two about making it through the afternoon and if we can share one piece of advice, it’s this: arm yourself with healthy snacks that aren’t boring.
This week, we made a batch of Jessica Sepel’s chocolate chip cookies. They only took 15 minutes to make and go perfectly with a tea.
Peanut Butter Choc Chip Cookies
Craving peanut butter and chocolate? Then these are for you! Not only are they free from gluten and refined sugar, they’re also vegan! You’d never know something so decadent could be packed with such good-for-you ingredients!
– Jessica Sepel
1/2 cup coconut flour
2 tbsp chia seeds
1/3 cup raw cashews or almonds
2 heaped tbsp. peanut butter
2-3 tbsp maple syrup
1 tsp sea salt
1 tbsp coconut oil, melted
1/4 cup warm water
1/4 cup dark chocolate/dairy-free chocolate, chopped
- Preheat oven to 180°.
- Add all ingredients to a food processor, except for the chopped chocolate, and process until it comes together—the mixture should be sticky enough to hold its shape when pressed. If it’s too dry, add a touch more water.
- Add chopped chocolate and stir through.
- Spoon 1 tbsp of mixture onto a lined baking tray and shape into a cookie.
- Bake for 12-15 minutes, until golden around the edges.