Chocolate chip peanut butter cookies

Ingredients

• 120 gspelt flour (or buckwheat flour for gluten-free cookies)
• 60 ggluten-free oat flakes
• 140 gpeanut butter
• 80 gcoconut oil
• 3 tablespoonsgranulated stevia
• 1egg
• 1 teaspoonvanilla extract
• 1 teaspoontartar powder
• 1/2 teaspoonbicarbonate of soda
• 40 g92% chocolate
• a pinchsea salt

Instructions

1. 1

   Heat the oven

   Preheat the oven to 170°C.

2. 2

   Mix wet ingredients

   Melt the coconut oil, then mix it with the stevia, vanilla extract, peanut butter and egg.

3. 3

   Combine dry ingredients

   In a separate bowl, combine the oat flakes and spelt flour with the tartar powder, bicarbonate of soda and a pinch of salt.

4. 4

   Make the dough

   Add the dry mixture to the coconut oil mixture and knead well with your hands. Finely chop the chocolate and mix it into the dough.

5. 5

   Shape the cookies

   Line a baking sheet with baking paper and shape the dough into large cookies about 2 cm thick.

6. 6

   Bake and cool

   Bake for 10–15 minutes, then leave the cookies to cool thoroughly before serving.

What are chocolate chip peanut butter cookies?

These are American-inspired drop-style cookies built around peanut butter, with oats and chopped dark chocolate in the dough. Peanut butter cookies and chocolate chip cookies are familiar home-baking favourites in the United States; this version brings the two together in a compact batch.

The combination of peanut butter and coconut oil makes a rich dough, while oats give it a more substantial bite. Granulated stevia provides the intended sweetness without adding conventional sugar.

Nutrition and macros by portion

The nutrition label shows one serving as written: 312 calories, 9g protein, 21g carbs, 23g fat.

Peanut butter and coconut oil contribute most of the fat, while the flour, oats and chocolate provide much of the carbohydrate; peanut butter, egg and flour supply some protein. For a more balanced plate, serve one cookie with fruit or plain yoghurt.

Choosing the flour and oats

Flour choice: spelt flour gives the cookies a nutty base. Buckwheat flour is offered as a gluten-free alternative, but check that the oats and other ingredients are also labelled gluten-free if needed.

Oat flakes: use the listed gluten-free flakes for texture and structure. They help make the dough feel less like a smooth peanut butter mixture.

Getting the dough together

Melted oil: combine it with the peanut butter while it is melted but not very hot, then stir in the egg, vanilla and sweetener. This makes it easier to distribute the wet ingredients evenly.

Hand mixing: add the dry ingredients and knead until the mixture holds together. Fold in the finely chopped chocolate at the end so it is spread through the dough.

Shaping and baking

Cookie size: shape large rounds about 2 cm thick, as directed. Keeping them a similar thickness helps them bake at roughly the same rate.

Doneness: bake at 170°C for 10–15 minutes. The edges should look set; let the cookies cool fully on the tray or another flat surface, since they may be delicate while warm.

Stevia and chocolate choices

Sweetener: granulated stevia products vary in sweetness and bulk, so use the product specified by your recipe and avoid substituting an equal volume of a concentrated liquid sweetener without adjusting the dough.

Chocolate: 92% chocolate gives a distinctly dark, bittersweet contrast to the peanut butter. Chop it finely so the pieces distribute well and are easier to bite through.

Serving these cookies

Serve the cookies once completely cool, with tea, coffee or a glass of milk. Their peanut butter and dark chocolate flavours are rich, so a piece of fruit alongside can make a more balanced snack plate.

Recipe notes & tips

• Line the tray with baking paper to make the cookies easier to lift after baking.
• Chop the chocolate finely so it is evenly distributed through the dough.
• Measure the cookies to about 2 cm thick for more even baking.
• Let the cookies cool fully before moving them, as they can be fragile while warm.
• Check the ingredient labels if you need every component to be gluten-free.

Variations

• Buckwheat flour: swap it for the spelt flour for the recipe’s suggested gluten-free alternative.
• Dark chocolate: use another very dark chocolate if 92% is unavailable, keeping the amount at 40 g.
• Chunkier chocolate: chop the chocolate into larger pieces for more pronounced pockets.
• Smaller cookies: shape more, smaller rounds and begin checking them earlier, as they may bake faster.
• Extra vanilla: add a little more vanilla for a stronger aroma, keeping the dough proportions in mind.

Common mistakes to avoid

• Hot melted oil: let it cool slightly before mixing in the egg so the egg does not begin to cook.
• Uneven thickness: shape each cookie to about 2 cm so some do not finish much earlier than others.
• Moving them warm: allow the cookies to cool thoroughly before lifting, or they may break apart.
• Overbaking: check from 10 minutes and take them out once the edges look set.
• Assuming all stevia measures alike: use granulated stevia as listed, since concentrated products can be much sweeter.

How to store

Once completely cool, keep the cookies in an airtight container at room temperature for up to 3 days. Warm briefly in a low oven if you prefer them slightly soft; avoid reheating for too long, as the chocolate can scorch.

Frequently asked questions