140g good quality crunchy peanut butter (we prefer Pic's)
1 large egg
1 tsp vanilla extract
175g spelt or wholegrain flour
1 tsp bicarbonate of soda
50g cacao nibs
Preheat the oven to 170°C/350°F/gas mark 4 and line two baking sheets with baking parchment.
In a large bowl, cream the butter and sugar together until it is pale and fluffy. Beat in the peanut butter until smooth, then add the egg and vanilla and beat again.
In a separate bowl, whisk together the flour and bicarbonate of soda. Stir in the cacao nibs.
Pour the dry mixture into the wet mixture and fold until everything comes together to form a sticky cookie batter.
Using 2 teaspoons, drop 18 roughly golf ball-sized amounts of cookie batter onto the baking sheets, making sure there is at least 3cm between each cookie.
Bake for 10–12 minutes or until the cookies are nicely brown and their edges have begun to crisp. The centres should still be a little soft. Leave to cool on the baking sheets for about 10 minutes, then transfer to a wire rack and leave to cool completely.
Store in an airtight container – they should keep for up to 1 week.
From Land & Sea: Secrets to Simple, Sustainable, Sensational Food by Alexandra Dudley; photography by Andrew Burton. Published by Orion