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Chewy Chocolate Peanut Butter Cookies (3)
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Chewy Chocolate and Peanut Butter Cookies

If you are not as strict on the sugar intake as I am, feel free to top the cookies with honeyed nuts and drizzle with some melted dark chocolate. Otherwise, enjoy them like this as they are amazingly good. I used organic Smooth Peanut Butter, but for extra texture feel free to use crunchy nut butter instead. Makes approx 14 cookies.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 6 -8


Wet Ingredients and sweeteners:

  • 1 cup organic peanut butter
  • 1 cup mashed banana (1 large banana)
  • 1/3 cup coconut sugar
  • 1/4 cup xylitol
  • 1/4 cup [non-dairy] milk

Dry Ingredients:

  • 1/2 cup brown rice flour
  • 1/2 cup plain gluten-free flour
  • 1 tbsp raw cacao powder
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 tsp potato starch


  • 1/4 cup chopped nuts


Preheat oven to 180C (160C fan-forced, 350F, gas mark 4)

  • In a large bowl mix together all wet ingredients and sweeteners until smooth.
  • Sift all dry ingredients into the wet ingredients and using a wooden spoon, mix until the mixture forms a cookie dough ball and all dry ingredients are incorporated into the dough.
  • Using a 1/8-cup capacity scoop, divide dough into 14 even balls. Roll each ball between your hands and flatten gently.
  • If using, press a pinch of chopped nuts into each, or alternating biscuit.
  • Bake in for 15 minutes, or until the cookies begin to brown around the edges.


To store: place cooled cookies in an air-tight container and store in the pantry for upto 1 week.
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