Cookies. Is there a better word to hear when you’re feeling a little snacky? I have quite a few cookie recipes that I rotate but these guys have fast become a new favourite. They just have such a good texture and so much flavour. Soft chewy oats, the crunch of peanuts and melted chocolate… I can’t possibly need to say anything else to convince you to give these a shot! These are gluten free and dairy free and you could possibly substitute the egg with a vegan alternative, I have not tried this so please let me know how it goes if you do! The oats make up the majority of the cookie.

They are sweetened with coconut sugar (so are clearly not sugar free), but 1/2 a cup (excl. chocolate as this will vary with brand) over 16 serves makes them relatively low in sugar in comparison to a cookie you would purchase. Peanut butter replaces half the butter for added flavour and a more nutritious option. All of these substitutions to make the cookies a little ‘healthier’ also have the happy side effect of adding loads of flavour, win!

The cookie dough will keep in the fridge for a week or so… depending on your self control;)

Makes approx 16 cookies


200g oats (or 2/3 oat flour 1/3 oats)

1/2 tsp baking soda

80g butter

80g Peanut butter (smooth)

1/2 cup coconut sugar

2 tsp vanilla extract

1 egg

100g dark chocolate (roughly chopped)

100g peanuts (roughly chopped)


Preheat oven to 180 degrees celsius. If using oats, pulse in a food processor until you have mostly flour with a few oat chunks.

Mix in the baking soda and set aside.

In a stand mixer, beat the butter, peanut butter and sugar together until light and fluffier. Add the vanilla, blend, then add the egg and mix until light and fluffy. Add the oaty flour mix and beat until well combined. Add the chopped nuts and chocolate and mix to combine.

Put cookie dough mixture into fridge for 20 minutes.

Place tablespoons of chilled mix onto a lined oven tray, shape into circles and flatten. Cook in oven for 10 minutes or until golden.

HH. x

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