I have experimented with a lot of cookies over the last year or so, and although I've found several combinations that work relatively well, these are the best so far. I'm sure that the peanut butter makes all the difference, and the texture is (if I say so myself) perfect. My son absolutely loved them straight out of the oven, but was less keen once they had cooled down. However my daughter (for whom all this dairy-free baking is done) was not at all keen and wouldn't even take a bite, warm or cold.
Myself and my partner loved them however, so I will definitely be making them again.
170g Sunflower Spread ( I use Pure)
105g Demerera Sugar
100 Gram Caster Sugar
1 tsp vanilla extract
185g Crunchy Peanut Butter
260g Plain Flour
1/2 tsp Baking Powder
Beat the sunflower spread and sugars together, before mixing in the peanut butter. Then beat in the rest of the ingredients.
Roll the mixture into approx 2.5 cm sized balls and place on a baking tray. Press down with a fork. Bake them for about 10 minutes at 170 C
If you make 32 of these, then they will have 4 propoints each (using the recipe builder calculator on the website). Without the chocolate chips they will have 3 propoints each, but I haven't tried baking them without the chocolate. I expect they would still be good though.