The dark chocolate chips generously distributed throughout the peanut butter biscuit leaves an indulgent surprise.


  • 2 cups whole-wheat or wholemeal flour

  • ½ cup coconut oil

  • ½ cup rice malt syrup

  • ¼ cup almond milk

  • 2 ½ tbls natural peanut butter

  • 1 tsp vanilla extract

  • 1 tsp baking powder

  • 1 tsp baking soda

  • ½ tsp salt

  • 1 cup dark chocolate chips or vegan chocolate chips


  • 1.

    Preheat oven to 190°C and line baking tray.

  • 2.

    In a mixer or large bowl, combine coconut oil and rice malt syrup, and then add almond milk and vanilla.

  • 3.

    In a separate large bowl mix flour, baking powder, baking soda and salt together lightly and pour into mixer with peanut butter.

  • 4.

    Mix thoroughly to a cookie-dough and fold through chocolate chips slowly.

  • 5.

    Using your fingers, roll mixture into small balls and place onto baking tray while pressing lightly on each cookie with a fork.

  • 6.

    Bake for 10 minutes and let cool! Enjoy!

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 267kj
  • Fat Total 16g
  • Saturated Fat 12g
  • Protein 3g
  • Carbohydrate 29g
  • Sugar 18g
  • Sodium 161mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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