Inspired by Vogel’s most-loved toast, and perfectly blended with Pic’s freshly roasted peanut butter, we bring you The Perfect Match. Pic’s Big Mix, made with toasted sesame, chia, hemp, pumpkin and sunflower seeds.
Ingredients
- 1 cup almond meal
- 1 cups cornflour
- 1 cup rice flour
- 1 cup Pic’s Big Mix
- 1 cup sugar (can use coconut sugar for refined sugar free)
- 1/2 cup cocoa powder
- 1/2 cup almond milk
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1/2 tsp salt
Icing
- 1/2 cup maple syrup
- 1/2 cup Pic’s Smooth Peanut Butter
- 1/4 cup cocoa powder
Method
- Preheat oven to 180°C. Line a baking tray with baking paper.
- In a medium bowl, mix all dry ingredients to combine. Add wet and mix until a dough is formed.
- Form 6 balls of cookie dough (about ¼ cup measures), roughly golf ball sized. Space apart on prepared baking tray and gently flatten with your fingers.
- Bake for 25 minutes, until the tops are beginning to crack and are fragrant. Transfer to a cooling rack and allow to fully cool down before icing.
- Meanwhile, whisk together peanut butter, cocoa, maple syrup and a few tablespoons of water until a smooth, spreadable icing. When cookies have fully cooled, spread icing over each. Top the centre of each cookie with a small dollop of Pic’s Big Mix.
Recipe by Pic’s Peanut Butter
