Peanut Butter and Choc Chip Cookies

These cookies were adapted from a brilliant recipe in the Great British Bake Off book. My boys asked to bake so I wanted to create some soft, delicious cookies made with nutritious ingredients – not just empty calories and refined sugars. These cookies were easy to make and great to little ones to get involved with…

Here are the ingredients I used:

  • 150g rolled oats (Blended in the food processor to make a flour)
  • 50g Sukrin Coconut Flour
  • 25g Allinson Plain Wholemeal Flour
  • 130g Whole Earth smooth Peanut Butter
  • 115g Kerrygold Grass Fed Butter
  • 100g Groovy Food Co Coconut Sugar
  • 25g Groovy Food Co Agave Nectar
  • 1 Free Range Egg
  • 1/2 tsp Vanilla Extract
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Bicarbonate of Soda
  • Pinch of Sea Salt
  • 75g Dark Chocolate Chunks (at least 70% Cocoa Solids)

For the chocolate drizzle:

  • 50g dark chocolate
  • 1 tsp coconut oil
  • 1 tsp Sweet Freedom Choc Shot (optional)

Pre-heat the oven to 180 degrees Celsius and start by combining the peanut butter and butter in a bowl. Then add the sugar and agave nectar and beat to a paler/fluffy texture.


Beat the egg and vanilla in a bowl and add combine slowly with the butter/sugar mixture. Egg mixing is a great job for little hands…


In another large bowl, combine the blitzed oats, flours, cinnamon, bicarb and salt and then add them all to the mixture.

Stir through the dark chocolate chunks and combine to create a cookie dough.


This dough is thick enough to roll out onto a well floured surface and can be cut into shapes using a metal cookie cutter. It can also just be rolled in tablespoon sized balls using your hands and just pressed lightly onto a lined baked sheet.



Bake at 180 for 15 minutes. The cookies will still be soft in the middle after 15 mins but will firm up when cooling. Place the cookies on a wire cooling rack.


Whilst the cookies are cooling, make the chocolate drizzle by melting the dark chocolate, coconut oil and choc shot in a small bowl over a larger bowl of freshly boiled water. I find this works well for making a small amount of drizzle rather than having a pan of boiling water. Just be careful not to get any water in with the chocolate and stir the mixture slowly.



Using a teaspoon, flick the chocolate mixture over the cookies in long lines while they are still on the cooling rack. Be as creative as you like! I also find that putting plenty of kitchen paper underneath the cooling rack saves lots of cleaning up! Then add any additional toppings of your choice. Chopped nuts or desiccated coconut would be nice, I sprinkled on some freeze dried raspberry flakes and topped with a fresh raspberries. Enjoy!




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