Australian model Rachael Finch shares her simple recipe for healthy peanut butter cookies

Rachael Finch has shared her simple recipe for healthy peanut butter cookies, which are the perfect guilt-free treat for the long weekend.

The model mother-of-two, 32, makes the cookies from almond meal, coconut oil and rice malt syrup, then flavours them with dark chocolate chips, peanut butter and vanilla protein powder from her health supplement brand, Kissed Earth. 

Rachael – who lives in a $1.65million penthouse in Sydney with husband Mike Miziner and their children Violet, six, and Dominic, three – said the cookies can be stored in the fridge for up to a week and taste ‘even better the next day’.

A video of the recipe has been viewed 82,200 times since it was uploaded to the 2009 Miss Universe Australia’s Instagram account on May 31. 

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Rachael Finch (pictured) has delighted fans with her recipe for healthy peanut butter cookies 

The mother-of-two, 32, makes the cookies (pictured) from almond meal, coconut oil and rice malt syrup, then flavours them with dark chocolate chips, peanut butter and vanilla protein powder from her health supplement brand, Kissed Earth

The beauty queen turned businesswoman said she starts by preheating her fan oven to 175 degrees Celsius.

Next, she mixes one and a half cups of almond meal, two tablespoons of coconut oil and two and half tablespoons of rice malt syrup in a bowl along with two tablespoons of peanut butter and two tablespoons of dark chocolate chips.

Rachael also adds in a generous scoop of vanilla protein before mixing the ingredients until they have formed into a crumbly dough. 

Using a dessert spoon, she shapes the dough into balls and places them on a greased baking tray, gently flattening the top with the back of a fork.

Rachael then bakes the dough in the oven for 10 to 12 minutes, or until the cookies have turned golden brown.  

The video, which has racked up more than 1,780 ‘likes’ since it was uploaded online last month, quickly drew delighted responses.

‘These look so delicious!’ one viewer wrote.

Another added: ‘Yum. Can’t go past a good cookie.’ 

It’s not the first time Rachael has wowed fans with a nutritious home-cooked dish.

Earlier this year, she shared her favourite recipe for roasted tomato soup that she swears by during the colder winter months.

While every day varies on Rachael’s plate, she said she tries to eat according to the seasons, with soups and root vegetables in winter and salads and smoothie bowls in summer. 

To make her favourite soup, Rachael said you’ll need tomatoes, garlic, thyme, extra Virgin olive oil, vegetable stock, shallots, tomato paste, cannelloni beans and Parmesan and crusty bread, to serve.

Earlier this year, Rachael shared her favourite recipe for roasted tomato soup (pictured) that she swears by during the colder winter months

Rachael also likes to put one teaspoon of her own Kissed Earth Magic 8 Vitality and Immunity powder in the mix, for ‘extra immune health’ as the temperature drops. 

The recipe, which takes under an hour to make, requires a food processor or stick blender as well as access to an oven.

Thousands who saw Rachael’s winter warming meal were impressed and said they will be trying to make it this weekend. 

‘Yum, this looks delicious – thanks for sharing,’ one person replied.

‘This is one of my favourite recipes you’ve ever posted,’ said another.

How to make Rachael Finch’s favourite winter soup 

Serves one

INGREDIENTS 

Rachael shared the simple recipe (pictured) on her Instagram page

500g Roma tomatoes

1 clove garlic, finely chopped

1 sprig thyme, reserving a little to serve

1 tsp Kissed Earth Magic 8  powder (for extra immune health)

Salt and pepper to taste

2 tsp extra Virgin olive oil

1 brown shallot, chopped

1/2 tbsp tomato paste

2 cups vegetable stock

500g cannelloni beans (1.5 tins)

50g Parmesan, shaved, for serving (optional)

2 slices bread of choice, for serving

METHOD

1. Preheat oven to 200 degrees Celsius and line a baking tray with baking paper.

2. Place tomatoes and garlic on baking tray, scatter over thyme and season with salt and pepper. Bake for 20-25 minutes or until very soft, set aside.

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3. Meanwhile, heat oil in a saucepan over medium-high heat. Saute shallots for a few minutes, until softened. Add tomato paste and sauté for another two minutes.

4. Add tomatoes, stock, Magic 8, and 3/4 of white beans and simmer for 10 minutes.

5. Blend soup with a stick blender or food processor. Place soup back into pot, stir through remaining beans and heat through.

6. Top bowls of soup with Parmesan and reserved thyme leaves and serve with bread.

Source: Rachael Finch