Making Sweet Yummy Food

Peanut Butter & Chocolate Chip Cookies

Yes… a truly wonderful combination! Sinead wanted cookies for her birthday instead of a birthday cake – well she received both. I revamped the recipe for it to be vegan in celebrating January 2021 Vegan month.


  • 50g Peanuts
  • 125g Smooth Peanut Butter
  • 125g Stork or vegan butter equivalent
  • 100g Coconut Sugar
  • 100g Caster Sugar
  • 200g Plain Flour
  • 1/2 tsp Bicarbonate of soda / baking soda
  • 100g Cacao Nibs or Vegan chocolate buttons

Method having fun baking!

Here we go… preheat the oven to 180โ„ƒ Roast the peanuts in a roasting tin for 8 to 10 minutes. Leave to cool.

In a large saucepan melt the peanut butter and stork on a low heat stirring to combine.

Combine in a mixing bowl both the sugars adding the peanut butter mixture and beat together until combined.

In a mixing bowl add the flour and bicarbonate of soda blending them together. Add to the peanut butter mixture and mix well.

Covering your bowl with a tea towel or wax wrap place your bowl in the fridge for half hour.

Remove from the fridge and preheat oven to 180โ„ƒ

Add the cacao nibs and chopped up peanuts into the cookie dough and mix them well.

Scoop cookie dough using an ice cream scoop or spoons onto a baking tray. Bake for 13 to 15 minutes until golden brown. Cool on baking tray and then transfer to a rack to finish cooling.

Enjoy x

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