Peanut butter and dark chocolate cookies

These soft moorish cookies have a cake-like texture, that are often even better on day two.



  • 1 cup almond meal
  • ½ cup oat flour*
  • 1/2 teaspoon baking soda
  • ½ cup plain greek yoghurt
  • ½ cup peanut butter (or any nut butter)
  • 3 tablespoons honey
  • 1 teaspoon vanilla
  • 1 egg
  • ¼ cup 70% dark chocolate


*You can make this by blending wholegrain oats in a food processor / blender


Turn the oven to 160 degrees (fan), line an oven tray with greaseproof paper.

Using a spatula, combine the almond meal, oat flour and baking soda in a bowl.  In a separate bowl, beat together the yoghurt, peanut butter and honey until light, then add vanilla and mix well. Lastly, beat in the egg.

Pour the dry ingredients into the wet and use a spatula to combine, then fold through the chocolate.

Scoop out heaped tablespoons of the cookie batter, and ‘dollop’ them onto the oven tray. Bake for 10-12 minutes, or until the edges just begin to go golden. Remove from the oven and let cool.

Love peanut butter as much as I do? Check out my peanut butter protein balls.

Makes 16 biscuits

Nutritional Information

Approximate per serve

138 calories
Fat 9g (saturated 1.7g)
Carbs 10g (sugar 5.1g)
Protein 5g
Dietary Fibre 1.8g

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