Peanut Butter & Chocolate Chip Cookies

The Balanced Kitchen
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16


  • 100 g white spelt flour
  • 100 g wholemeal buckwheat flour
  • 120 mls pure Maple syrup
  • 120 mls olive oil
  • 265 g crunchy peanut butter
  • 0.5 tsp sea salt
  • 1 tsp pure vanilla extract
  • 50 g dark chocolate chips


  • Preheat oven to 180°. 
  • Combine dry ingredients (flours & Salt) in a bowl.
  • In a separate bowl, combine wet ingredients (syrup, olive oil, vanilla extract, peanut butter). 
  • Combine both bowls together. 
  • Add choc chips. 
  • Place baking paper on 2 baking trays. 
  • Spoon 1 tbsp mixture from the bowl. Form a ball (using hands or 2 spoons - we used spoons as mixture bit too sticky for hands!). 
  • Place ball on a baking tray and flatten with a fork until approx 2cm thick per cookie. Continue until all mixture used.  
  • Bake for 15 mins. 
  • Remove from oven and you'll notice the biscuits are still a bit floppy but do not worry, they harden as they cool so don't be tempted to put back in the oven or they will burn!!  
  • Place on a cooling rack and store in an airtight container once completely cooled.
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