Double Choc Peanut Butter ‘Cake’ – Cookies.

Today I just felt like Peanut Butter and Chocolate.

It was rainy and my son and I were trapped indoors and in the mood for baking so we whipped up these guys and I must say the mixture was so tasty it was lucky any made it into the oven! 

Hope you liked them as much as we did!


ps (I had to send these with my husband to his tutoring group to avoid eating the entire batch myself!;-) )



1 Cup Cacao

2 Cups Self-Raising Flour

1 tsp Baking Soda

1 Cup Coconut Sugar ( I don’t like mine too sweet, so taste the batter when you are mixing and add more to your prefered sweetness if this isn’t enough for you)

1 tsp Himilayan Sea Salt

1.5 tsp Vanilla Essence

2 Mashed Bananas.

1/2 cup Almond Milk – add more till if required (mixture should be light and fluffy of a chocolate mousse consistency)

1/2 Cup – 3/4 of dairy free choc chips or chocolate pieces

1.5 Heaped Tbsp Crunchy Peanut Butter



Preheat oven to 180 degrees and line baking trays with baking paper.

Sift all dry ingredients together in large bowl then add wet ingredients (EXCEPT peanut butter) and mix with spoon or electric beaters or in high speed blender until combined. Lightly stir through peanut butter so it is still visible in the mixture.

Spoon decent sized dessert spoonfuls of mixture onto baking paper leaving space between, for them to expand.

Place in oven for 10 – 15 minutes – they should be softish in the centre when done but leave longer if you want them firmer.


Eat them hot or cold if you can wait!!