Preparation time 10 minutes | Cooking time 15 minutes
Per serve 1,499kJ
1 cup wholemeal plain flour
¼ cup brown sugar
1 scoop (30g) True WPC80 Rich Chocolate
½ cup natural crunchy peanut butter
1/3 cup soy milk
1 tsp baking powder
1 tsp bicarb soda
3 Tbsp large dark chocolate chips
3 Tbsp large white chocolate chips
1 tsp vanilla extract
Preheat the oven to 180 degrees Celsius and line 1 large baking tray with baking paper.
In a blender, add all the ingredients. Blend for 20 seconds until mixture forms a slightly sticky ball.
Separate the mixture into 6 balls. Place the balls onto the baking tray evenly apart and then push them flat to approximately 1.5cm in thickness.
Top the uncooked cookies with a combination of dark and white chocolate chips.
Place the baking tray in the oven and leave to bake for 15 minutes.
Remove the cookies from the oven and enjoy them while they’re still warm!