Gluten, Dairy & Sugar-Free Chocolate Chip & Peanut Butter Cookies

makes 12

Made using our Lakeland Baking Sheet


  • 125g peanut flour
  • 60g dairy-free spread
  • 100g Pip & Nut Peanut Butter
  • 100ml The Groovy Food Company Agave Nectar
  • 25g Naturya Organic Cocoa Nibs


  1. Preheat the oven to 160°C/Gas 3. Place the peanut flour into a mixing bowl and rub in the dairy-free spread with your fingertips, until the mixture resembles fine breadcrumbs. Add the remaining ingredients and mix well.
  2. Bring the cookie dough together with your hands and form into a large sausage shape, around 6cm diameter. Wrap in cling film and chill for 30 minutes.
  3. Slice the dough into 12 discs and place on the baking sheet. Press each cookie lightly with a fork.
  4. Bake for 10-12 minutes, or until the cookies are golden brown but soft to the touch. Cool on a wire rack.

Tip: These cookies will keep in an airtight container for up to 5 days.

Cook’s note: The peanut flour gives these cookies a distinctive, dark colour. If you prefer a thinner, crisper cookie, shape the dough into an 8cm diameter sausage and cut into 16 cookies. For a more rustic appearance, shape the dough into balls, place on the baking sheet and flatten with a fork before chilling.