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It’s like it’s the week of little round shapes on the blog – lol, but these CHOC PEANUT BUTTER COOKIES are so worth it. You will love them! We used peanut butter (ooooh yeaaaa), egg (you can use a flax or chia egg though), buckwheat flour, almond meal, vanilla, cinnamon, cacao and honey (you could swap for maple though of course) and then dipped them in raw choc and sprinkled with coconut. Yummmmooooo hey!?!?



1 cup smooth peanut butter

1 egg, whisked

2 teaspoons vanilla extract

1/3 cup honey or maple

2 teaspoons cinnamon

1 cup buckwheat flour

1/2 cup almond meal


1/4 cup raw cacao powder

Preheat oven to 160c and line a large baking tray with greaseproof paper.

Mix peanut butter, egg, vanilla and honey (wet ingredients) in a small bowl.

Fold in cinnamon, buckwheat, almond meal and raw cacao powder (dry ingredients), and with lovely clean hands draw the mix together to form a dough.

Roll into tablespoon size balls and place on baking tray. Lightly press down with a fork and cook in oven for 12-14 minutes.

Once completely cooled, if you can wait to eat them (that’s the hard part!), then dip them in some chocolate.

If you’d like to dip them in chocolate, either melt a dark┬áchocolate and dip half the cookie in, or alternatively whisk together 1/3 cup melted coconut oil, 1/3 cup raw cacao powder and 2 tablespoons rice malt, honey or maple to form the chocolate.

Coat the cookie a few times then place in fridge on greaseproof paper to set for 15 minutes or so.


Jacqueline Alwill

Jacqueline Alwill is a qualified, practicing nutritionist, personal trainer, whole foods cook and most importantly mother to Jet. She is committed to improving the health, wellbeing and happiness of all individuals.

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