Crunchy Peanut Butter and Chocolate Chip Cookies


OK, I need these in my life every single day. These crunchy chocolate chip and peanut butter cookies are exquisitely AMAZING. I never imagined to see a day that a healthy cookie recipe would live up to my Mother’s, but the time has miraculously arrived and I am not complaining! The dark chocolate chips generously distributed throughout the peanut butter biscuit leaves an indulgent surprise – especially when munching on them straight out of the oven (if you’re like me, you may burn your fingers – be patient!)

My cookies are proof that you can substitute the ingredients in sugary dessert recipes for a healthy version that tastes just as delightful! Let me give you a couple examples:

1 cup of butter = ½ cup coconut oil

1 cup of brown sugar = ½ cup rice malt syrup

Simple substitutions make it easy to recreate your favourite recipes into a guilt-free treat that you won’t regret. So go on, grab another cookie… you know you want to.




2 cups whole-wheat or wholemeal flour

½ cup coconut oil

½ cup rice malt syrup

¼ cup almond milk

2 ½ tbls natural peanut butter

1 tsp vanilla extract

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 cup dark chocolate chips or vegan chocolate chips



  • Preheat oven to 190°C and line baking tray.
  • In a mixer or large bowl, combine coconut oil and rice malt syrup, and then add almond milk and vanilla.
  • In a separate large bowl mix flour, baking powder, baking soda and salt together lightly and pour into mixer with peanut butter.
  • Mix thoroughly to a cookie-dough and fold through chocolate chips slowly.
  • Using your fingers, roll mixture into small balls and place onto baking tray while pressing lightly on each cookie with a fork.
  • Bake for 10 minutes and let cool! Enjoy!


You May Also Like


  1. 1
  2. 4
  3. 6
  4. 10
    • 11

      Hi April,

      I’m so happy you love these! I try to make my recipes and quick and simple as possible 🙂

      Happy baking!

      Jess x

  5. 12
  6. 14
    • 15

      Hi Kelly,

      You can definitely use coconut flour. I would use the same amount and just add extra almond milk in 1/4 cup increments if the texture is too dry 🙂

      Happy baking!

      Jess x

  7. 16

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>