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  • Catherine Myburgh

Choc-Chip Peanut Cookies

An insanely delicious and crunchy soft-centred cookie packed with dark chocolate chunks, peanut butter, crisp walnuts and sweet chewy currants. Super tasty, incredibly easy to make and free from dairy, refined sugars and oil.

*Gluten-free and vegan substitutions available.

RECIPE | Makes: 15 small cookies | Bake time: 12 minutes at 175° C

Wet Ingredients:

  • 1 egg (*sub flax egg for vegan alternative)

  • ½ cup natural runny peanut butter (can sub almond/macadamia/cashew nut butter or tahini)

  • ½ tsp. vanilla extract

Dry Ingredients:

  • ¼ cup rolled oats

  • ¼ cup wholemeal all-purpose flour (*sub buckwheat flour if gluten-free)

  • ½ cup coconut sugar

  • ½ tsp. baking powder

  • ¼ tsp. salt

  • ½ tsp. cinnamon

  • 20g dark chocolate chips

  • 2 tbsp. currants (can sub sultanas, raisins, cranberries etc.)

  • 2 tbsp. chopped walnuts


  1. Preheat the oven to 175° C.

  2. Add all wet ingredients into a medium sized mixing bowl and whisk together until thoroughly combined.

  3. Then add the dry ingredients and mix together until well combined, a soft and sticky dough-like consistency should form.

  4. Line a baking tray with non-stick baking or parchment paper.

  5. Roll out cookie dough balls, using approximately 1 tbsp. of the mixture per cookie. Evenly space out the cookies on your lined baking tray before using the back of a fork to gently press them down.

  6. Bake the cookies for 10-12 minutes at 175° C.

  7. Once cooled, store in an airtight container to enjoy throughout the week.

Nutritional Content per Serve

Total Energy 117 kcal

Protein 3.2 g

Total Fat 6 g

Net Carbohydrates 11.8 g

Dietary Fibre 1.4 g

Total Sugar 8.7 g

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