Recipe By @madeby.mandy
Know what’s more emotionally stable than your last situationship? These chocolate peanut butter cookies.
Soft, chewy, and just the right amount of crumbly, they’re packed with rich peanut butter flavour—and zero red flags.
Made in one bowl with no mixers, no fuss, and absolutely no drama. Just a dependable recipe that shows up every time—like your best friend who always has snacks and never judges your Hinge stories.
Dairy-free, refined-sugar-optional, and made with our Organic Virgin Coconut Oil, these better-for-you bikkies are dangerously snackable—and pair perfectly with a tall glass of our Vanilla Bean & Sea Salt Coconut Milk.
Bake them once, and suddenly you’re the emotionally available one in the group. Wild. They crumble, but they won’t break your heart. 💔🍪
Ingredients
- 90mlmaple syrup
- 1tsp of vanilla extract
- ½tsp of sea salt
- 80grolled oats
- 60gplain flour
- 100gdark or oat milk chocolate, roughly chopped
- 100gsmooth peanut butter
- 30gRaw C Organic Virgin Coconut Oil
Method
- Preheat the oven to 175°C (fan-forced) and line a baking tray with parchment paper. Combine the smooth peanut butter, Raw C Organic Virgin Coconut Oil, and maple syrup in a large mixing bowl—microwave for about 20 seconds, or until the coconut oil has melted. Whisk until smooth.
- Stir in the vanilla extract and sea salt.
- Add the rolled oats, plain flour, and chopped chocolate. Mix until the dough comes together. Some of the chocolate may melt slightly—this just adds gooeyness.
- Scoop one heaped tablespoon of dough per cookie, roll into balls, and place on the tray. Flatten each slightly with your palm.
- Bake for 14–16 minutes until golden and crinkled on top.
- Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy!
Check out more of Mandy’s delicious recipes at madebymandy.substack.com.
