Go Back
–+ servings
An image of Chocolate chip cookies

Easy Chocolate Chip Cookie

This simple chocolate chip cookie recipe is a crowd-pleaser and perfect for those with a peanut allergy—just replace the peanut butter with almond butter or tahini. With only 5 ingredients, it’s quick, delicious, and hassle-free!

Takes 17 minutes

Serves 8

Ingredients
 

  • 90 g oats
  • 30 g desiccated coconut
  • 125 g peanut butter or almond butter/tahini for allergy-friendly option
  • 5 tbsp water
  • 100 g coconut sugar or brown sugar
  • 40 g chocolate chips

Instructions
 

  • Preheat the Oven
    Preheat your oven to 170°C (fan-assisted).
  • Prepare the Peanut Butter
    Make sure the peanut butter is smooth, runny, and well mixed. If using almond butter or tahini, ensure it has a similar consistency.
  • Combine the Ingredients
    In a large bowl, mix the oats, desiccated coconut, peanut butter, water, and coconut (or brown) sugar. Add half of the chocolate chips and mix until all ingredients are well incorporated.
  • Shape the Cookies
    Divide the mixture into 8 even portions and shape each into a ball.
  • Prepare the Baking Tray
    Line a baking tray with parchment paper and place the cookie balls on it. Gently flatten each ball with the palm of your hand.
  • Add Remaining Chocolate Chips
    Evenly distribute the remaining chocolate chips over the top of each cookie.
  • Bake
    Bake in the preheated oven for 12–14 minutes, or until the cookies turn golden.
  • Cool and Serve
    Allow the cookies to cool on the tray before transferring to a wire rack. Enjoy the cookies once cooled!

Nutrition

Calories: 143kcalCarbohydrates: 16gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 63mgPotassium: 99mgFiber: 2gSugar: 8gVitamin C: 1mgCalcium: 10mgIron: 1mg
Print Recipe