Molten PB and J cookie

Ingredients

THE COOKIE

• 2 big tbsp peanut butter
• 2 tbsp sugar
• 1 tbsp milk
• 1 tsp vanilla
• 1 tbsp buckwheat flour
• 1 tbsp vanilla syrup or maple syrup
• Pinch of salt
• 1/6th tsp bicarbonate of soda
• 1 tbsp chocolate chips (I used a mix of dark and white)

TO FILL

• 2 tbsp raspberry yogurt (here for the one I always use)
• 1 tbsp crushed raspberries

Method

1. Preheat your oven to 160°C
2. Mix your almond butter and sugar until you have a paste
3. Add 1 tbsp milk and the vanilla and mix well
4. Add the flour, bicarb and salt and Mix well until you get a dough
5. Add the syrup and stir through well, press into a ball, then freeze for 5-10 minutes.
6. Press 3/4 the dough into a small bowl, so it lines the edge of the bowl, with thickness of about 1cm, leaving a well in the centre.
7. Crush 1 tbsp raspberries and add to 2 tbsp raspberry yogurt, mixing through. Add the mix to the centre of the well.
8. Flatten the remaining 1/4 of the cookie dough and shape into a circle the size of the bowl, place as a lid over the raspberry yogurt and press into the dough thats against the sides
9. Bake for 15-20 minutes, let rest for 2-3 minutes, and top with salt and fresh or freeze dried raspberries