Peanut Butter Cookies

If you’re a peanut butter lover, this recipe is sure to become a favourite. These cookies combine the rich, nutty flavour of peanut butter with the sweetness of dark chocolate chips and the wholesome texture of oats, creating a deliciously satisfying treat.

Instead of using only flour, I’ve swapped in oats for part of the mix — a simple change that boosts the protein and fibre content, making these cookies more nourishing than your average cookie. Perfect as a post-workout snack, a lunchbox treat, or just something to enjoy with a cup of tea, these cookies strike the perfect balance between indulgence and nutrition.

Makes 15

100g crunchy peanut butter

100g brown sugar

100g olive oil spread or Flora

1 tbsp honey or maple syrup

½ teaspoon vanilla extract

100g oats

100g plain white flour

50g dark chocolate chips (or dark choclate broken into small pieces)

Pre-heat the oven to 190 / 170 C fan/ gas mark 3 and line one or two baking trays with baking parchment.

Place all the ingredients except the chcolate chips in a large mixer bowl and mix on low speed until combined. Alternatively, beat together with a wooden spoon.

Add the chocolate chips, then mix together until you have a smooth, fairly stiff dough.

Roll heaped teaspoonfuls of the mixture into balls, approx. 3cm diameter. Place on the baking trays, about 2.5cm apart, then flatten lightly with your hand.

Bake for 12 – 14 minutes or until light golden. Cool for a few minutes before transferring to a wire rack.

Per serving: 209cals, 4g protein, 10g fat (2g saturates), 24g carbs (12g total sugars), 2g fibre