Peanut Butter Chocolate Chip Cookies

There’s something undeniably comforting about the aroma of freshly baked chocolate chip cookies, especially when they are golden brown, slightly crisp around the edges, yet soft and chewy in the centre!

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  • You can prepare the cookie dough 1-2 days in advance, keep in an airtight container in the fridge.
  • Cooling the mixture makes them easier to roll.
  • Swap dark chocolate for milk or even white chocolate.
  • For a dairy-free option, swap butter for coconut oil.
  • Swap peanut butter for almond or cashew butter.
  • Add roasted peanuts or cashews.
Ingredients
  • 1 egg 
  • ½ cup coconut sugar 
  • 75g butter (melted) 
  • ⅓ cup peanut butter (smooth or crunchy) 
  • ½ tsp vanilla extract 
  • 1 cup almond meal 
  • ⅓ cup rolled oats
  • ¼ tsp baking soda 
  • ⅓ cup dark choc chips (or chocolate roughly chopped)
  • Pinch of salt
Method
  1. Start by beating the egg and sugar together until combined and creamy.

  2. Add the melted butter, peanut butter and vanilla, beat until combined.

  3. Stir through the almond meal, oats, baking soda, dark chocolate and salt.

  4. Once combined (the dough should be sticky), place into the fridge for 30 minutes.

  5. While the dough is cooling, preheat the oven to 180 degrees, fan bake and prepare a baking tray lined with baking paper.
  6. Remove from the fridge and roll into balls about the size of golfballs, use the back of a spoon to flatten and pop into the oven for 12-14 minutes or until golden.

  7. Allow to cool on the tray before handling.

 

Variations
  • Swap dark chocolate for milk or even white chocolate.
  • For a dairy-free option, swap butter for coconut oil.
  • Swap peanut butter for almond or cashew butter.
  • Add roasted peanuts or cashews.

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