Chocolate and peanut butter cookies with salted caramel chocolate chunks

Woops. Here I am, trying to take my new years resolutions seriously (food blogging and Instagramming can do untold damage to your waistline, apparently) and then I slipped and fell and made some chocolate and peanut butter cookies with salted caramel chunks. Shame. 


In all fairness though, the idea popped into my head when I was perusing my local health food store (oh hey wanker) and I stumbled across the delight that is Loving Earth salted caramel chocolate. It's vegan, ethically produced, and sweetened with coconut nectar. So really, no resolutions broken. Just probably don't eat five of them, like I have. Or if you do, maybe just go for a walk afterwards. Like I... intend to do.... (extra dots for emphasis)



1 cup almond meal
1/2 cup arrowroot or corn flour
6-8 pieces Loving Earth salted caramel chocolate (or any other type if you can't get your hot little hands on it)
2-3 tablespoons natural chunky peanut butter (ie just chunky peanuts and salt, no other junk)
1/2 teaspoon vanilla extract
good pinch of sea salt
1 egg
50g butter (you would probably have much success swapping this for coconut oil)
2-3 tablespoons maple syrup (depending on your sweet tooth)
3 tablespoons cacao or cocoa 



1. Preheat the oven to 180 degrees Celsius.
2. In a large bowl, mix together your flours, cocoa or cacao, and salt. Next up, mix in your butter (melted) your egg, maple syrup and vanilla extract. Keep those wheels turning until you have a dark brown cookie batter, raring to go.
3. Roughly chop your chocolate, and throw that into the mix, combining as you go.
4. Pop your peanut butter into the batter in little blobs. You can use your fingers for this if you wish. The general idea is that you will have some lovely peanut butter swirlies on the top, so try not to mix to vigourously. If aesthetics don't faze you (you an independent woman) then go wild with the mixing. 
5. Grab a baking tray and line it with baking paper. Cookie size is up to you, but small to medium seemed to work best. I found the best method for producing non fat loaf looking cookies to be as follows: Scoop up a small amount of mixture into your hand it roll it into a ball. Plop it on the baking tray, and use two or three fingers to flatten it gently into a cookie shape. Repeat. 
6. Bake the cookies for around 10-15 minutes. Remove and allow to cool before scoffing. And as for the post cookie walk, well... there's no judgement here.