Choc Peanut Butter Espresso Cookies

Choc Peanut Butter Espresso Cookies

Gluten Free Dairy Free Low Carb Plant Based Cookies

Choc Peanut Butter Espresso Cookies

If you’re looking for the perfect crispy and crunchy treat, look no further than these Choc Peanut Butter Espresso Cookies. Think incredible peanut butter cookie base with a generous dollop of chocolate, then sprinkled with fresh coffee beans to give you an awesome espresso style hit any time of day!

So with that in mind, to celebrate all things Organic Awareness Month I have teamed up with my friends at Woolworths to showcase their epic Macro Certified Organic range of deliciousness. This recipe in particular puts the Psyllium Husk, Apple Cider Vinegar, Maca Powder, Cacao Nibs and Fair-Trade Coffee Beans to sensational use to what I think you will find a yummy outcome.

Anytime I create a recipe for you guys my aim is to tick a number of boxes to make looking after your health really simple:

First off, the recipe should always be quick and simple so anyone can do it.
It should celebrate nutrient density, meaning each and every ingredient is packed with what helps your body thrive on the inside and out.
And it should celebrate the most delicious in-season ingredients that have been sourced ethically and sustainably.

As always this recipe is gluten free, dairy free and refined sugar free to keep your kitchen clean!

Happy cooking!

  • Ingredients

    2 ripe bananas, sliced
    125 g (1⁄2 cup) chunky peanut butter
    3 tablespoons filtered water
    1 teaspoon vanilla bean paste or powder 
    100 g (1 cup) almond meal
    1 tablespoons Macro Organic Psyllium Husk
    1 teaspoon gluten-free baking powder
    1 teaspoon Macro Organic Apple Cider Vinegar
    1 teaspoon Macro Organic Maca Powder
    1 teaspoon ground cinnamon
    1⁄2 teaspoon sea salt
    3 tablespoons  Macro Organic Cacao Nibs
    3 tablespoons shredded coconut
    3 tablespoons roughly chopped pecans or walnuts
    3 tablespoons roughly chopped macadamia nuts
    Macro Organic Fairy Trade Coffee Beans, roughly chopped, to garish 

    For the Chocolate Drizzle
    1/2 cup Macro organic Cacao Powder
    1/2 cup coconut oil or cacao butter
    1/2 cup smooth peanut butter
    1/4 cup maple syrup

  • Method

    Makes 15 - 18

    Preheat the oven to 180°C and line a baking tray with baking paper.

    Add the banana, peanut butter, water and vanilla to a large bowl and beat with an electric whisk or whiz with a hand-held blender until mostly smooth. Add in the almond meal, psyllium husks, baking powder, apple cider vinegar, Macca powder, cinnamon and salt and beat again until really well combined. Using a spoon, gently fold in the cacao nibs shredded coconut and nuts.

    Dollop the sticky dough into 12 equal mounds on the prepared trays.

    Place in the oven and bake for 15–18 minutes, or until the bottoms are firm and the edges are golden.

    Meanwhile, for the chocolate drizzle, in a saucepan over medium low heat, melt down and combine the cacao powder, coconut oil, peanut butter and maple syrup. Keep stirring until it is thick and well combines. Set aside to cool and thicken slightly whilst your cookies cook.

    Remove the cookies from the oven and leave them to cool slightly on the tray. Drizzle over the melted chocolate, and before the chocolate sets, sprinkle with the crushed coffee beans.

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