Peanut Butter & Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16
Author Joanne


  • 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


  1. Preheat oven to 180°. 

  2. Combine dry ingredients (flours & Salt) in a bowl.

  3. In a separate bowl, combine wet ingredients (syrup, olive oil, vanilla extract, peanut butter). 

  4. Combine both bowls together. 
  5. Add choc chips. 
  6. Place baking paper on 2 baking trays. 
  7. 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!). 
  8. Place ball on a baking tray and flatten with a fork until approx 2cm thick per cookie. Continue until all mixture used.  
  9. Bake for 15 mins. 
  10. 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!!  

  11. Place on a cooling rack and store in an airtight container once completely cooled.
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