Fruit and Vegetable illustration

Peanut butter chocolate chip cookies

These are chewy and delicious and being Irish, the humble oat is so dear to our hearts! So much so that we prefer these to any other type of chocolate chip! These are easy and super accessible for all to make and you can replace the almond or peanut butter with tahini if you are nut free also replace the oats with flour to give a smoother cookie.

Takes 15 minutes

Serves 7


  • 1 tbsp ground flax
  • 3 tbsp water
  • 90 g rolled oats/ white flour
  • 1 tsp baking powder
  • pinch of salt
  • 100 g coconut sugar
  • 125 g peanut/ almond butter/ tahini
  • 1 tsp vanilla
  • 2 tbsp water
  • 40 g of dark choc chips


  • Preheat the oven to 180°C fan/400°F/gas 6. Line a large baking tray with non-stick baking paper.
  • In a blender or food processor blend 45g of the rolled oats into a flour.
  • To make the flax ‘egg’, put the ground flax seeds and water in a small bowl and leave to coagulate for 5 minutes or so.
  • Put the oats and oat flour into a large bowl, add the baking powder, salt, and coconut sugar.
  • Put the nut butter, 2 tbsp of water and vanilla into a bowl and mix well, until fully combined. Add into the dry ingredients along with the flax ‘egg’ and mix really well – this is easiest done by hand. Add the chocolate chips and bring together into a dough.
  • Weigh out 60g of dough for each cookie (you should get 7 cookies), then roll into a ball. Place the cookies on the lined baking tray with enough room between them for them to spread during cooking. Pat each one down flat with the palm of your hand, and add a few extra chocolate chips on top for decoration.
  • Bake in the preheated oven for 12 to 14 minutes, until they start to turn golden but before they start to burn. Allow to cool on the tray for 5 minutes, then transfer to a wire rack and allow to cool fully.


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