Given how soft the dough was I decided to bake these peanut butter chocolate chip cookies in a muffin tin. These made for an interesting shape and a decent size treat.
There are many things that do not work properly in South Africa. Our national airline is a shambles. Electricity supply is subject to demand and can be turned off at any time, with little warning. The Government is at best inefficient, and at worst, corrupt. Millions are stolen from the tax payers coffers on a regular basis. Our unemployment rate is scary to say the least. And the level of education offered is pathetic. But despite all of that, I would not live anywhere else in the world. Our quality of life is fantastic, even if our crime rate is horrific. The vaccine roll out has been a contentious matter. It took our Government an age to get it going. First the Astra-Zeneca vaccine was rejected due to the side effects. And then the Johnson & Johnson one was discarded due to a bad batch.
Today’s inspirational recipe from Lavender and Lime ♥ Peanut Butter Chocolate Chip Cookies ♥ #LavenderAndLime Click To Tweet
Our health care workers were given trial doses that were left over, way before the rest of the country could even register. Then in April, registrations opened to the over 60’s. The roll out started on the 17th of May and the expectation was to give everyone their first dose before the end of June. The over 50’s were scheduled for October, but because of the relatively smooth running, we could register on the 1st of July. I considered myself blessed to get my notification to come for my vaccine on the 5th. Ten days before they had planned to start the roll out and 3 months before I expected to get jabbed. By this stage Dave had already had his second dose so I felt like a blanket of protection had been placed over us. And for those of you who are interested, I got the Pfizer vaccine.
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Peanut Butter Chocolate Chip Cookies
- 70 g coconut oil, melted
- 100 g coconut sugar
- 150 g flour
- 5 mls baking powder
- 80 g dark chocolate, broken up
- 75 mls milk *
- 30 g unsalted peanut butter **
- 1 pinch fine salt
- Preheat the oven to 180° Celsius
- Place the coconut oil, sugar, flour, baking powder and chocolate into a mixing bowl and stir to combine
- Add the milk, peanut butter and salt and mix until the dough comes together
- Use an ice cream scoop and scoop equal portions into a sprayed muffin tray
- Place into the oven and bake for 20 minutes
- Remove from the oven and leave to cool in the tray
- Store in an airtight container
Inspiration published on Lavender and Lime August 2:
Have you had the Covid-19 vaccine, and if so, which one?