Details
25 min
8-10 min
BerlinKitchen
Method
Preheat oven to 350 °F. Line a baking sheet with parchment paper.
Mix the breakfast cereals, baking soda and vanilla powder together in a bowl. In a new bowl, mix the peanut butter, sugar and eggs for 3 minutes until the mixture is smooth. Take a wooden spoon and mix in the dry ingredients and the chocolate chips.
With a spoon, or by hand, roll 2 inch balls and place them 2 inches apart on the cookie sheet. Bake for about 8 to 11 minutes until the cookies show golden edges. Take out and let cool for a few minutes.
Ingredients
- 220 g (1 cup) Rapunzel peanut butter crunchy
- 100 g (? cup) Rapunzel whole cane Rapadura sugar
- 80 g (? cup) Rapunzel porridge “base-balance”
or Rapunzel Porridge basic - 2 eggs
- 1 tsp baking soda
- 1/2 tsp Rapunzel Bourbon vanilla powder
- 100 g (? cup) Rapunzel bittersweet chocolate chips