Chocolate peanut butter cookies

Peanut butter lovers, unite! These chocolate peanut butter cookies are for you - and with just six ingredients you'll have them made in no time!

Brought to you by Lakeland

Enjoy these chocolate peanut butter cookies by Lakeland...

Tip! The peanut flour gives these cookies a distinctive, dark colour. If you prefer a thinner, crisper cookie, shape the dough into an 8cm (3¼in) diameter sausage and cut into 16 cookies.

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  • 125 g peanut flour
  • 60 g dairy-free spread
  • 100 g Pip & Nut Peanut Butter
  • 100 ml The Groovy Food Company Agave Nectar
  • 25 g Naturya Organic Cocoa Nibs


Preheat the oven to 160°C/Gas Mark 3. Place the peanut flour into a mixing bowl and rub in the dairy-free spread with your fingertips, until the mixture resembles fine breadcrumbs. Add the remaining ingredients and mix well.
Bring the cookie dough together with your hands and form into a large sausage shape, around 6cm (2½in) diameter. Wrap in clingfilm and chill for 30 minutes.
Slice the dough into 12 discs and place on a baking sheet. Press each cookie lightly with a fork.
Bake for 10-12 minutes, or until the cookies are golden brown but soft to the touch. Cool on a wire rack. These cookies will keep in an airtight container for up to 5 days.
Last updated one year ago

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