Peanut Butter & Chocolate GATO Cookie SURPRISE!

Ingredients:

85g gluten-free flour (we love Dove Farm’s)

25g Chestnut flour (for extra nuttiness! Otherwise replace by more gluten-free Flour)

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

50 Coconut oil

40g Peanut Butter (smooth or crunchy)

100g light brown sugar

60g Aquafaba (chickpea water from a tin of chickpeas: drain it from the tin!)

½ tsp cream of tartar

½ tsp vanilla

1 packet of GÂTO peanut butter & choc chip cookies

Toppings:

Chocolate sauce: melt 150g chocolate with 30g coconut oil >  mix until smooth

Peanut Butter (we’re obsessed with Mani Life’s!) 

 Utensils:

1 medium-size baking tray or dish (15x25cm), or 2 small ones

Hand mixer (to beat the aquafaba)

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1. In a bowl, beat the coconut oil & peanut butter with sugar until nice and smooth
2. Drain the aquafaba from a tin of chickpeas, add the cream of tartar and whip until white and fluffy (like whipped egg whites, but softer!)
3. Mix in the wet ingredients (whipped aquafaba, vanilla) to the bowl
4. Mix in the dry ingredients
5. Spread into the baking tray lined with baking paper, and pop the GATO peanut butter cookies in (so yummm)
6. Bake in an oven preheated to 190C (170C fan) for about 20-25 minutes (or 15 min for 2 small trays) or until nice and golden
7. Remove from the oven
8. For extra yumminess, cover the surface with the chocolate sauce (see recipe above) & add small piles of peanut butter: use a chopstick or the back of a knife to create beautiful patterns.
9. Serve still hot and eat all from the tray!! SOOOO GOOOOOEY!!!

Top tips:

• We use our kitchen aid + paddle, but you can do it with a fork. If the coconut oil is too hard, just soften it in the microwave

• Aquafaba takes longer to whip than egg whites and the cream of tartar is here to help, but don’t worry if you can’t get to soft or hard peaks: As long as it’s well whipped and foamy, it’ll do the job