Member recipe

Chocolate Chunk Peanut Butter Cookies

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Cooking time

Prep: 10 minutes Cook: 10 minutes

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These are heavenly, they don't need much of a description! They're bite size pieces of peanut butter and chocolate, whats not to love! Gluten, wheat and dairy free. Credit:

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  • One Egg
  • One Cup of Peanut Butter
  • 2 Tablespoons of Maple Syrup
  • Three tablespoons of Raw Cacao Powder
  • 85%+ Dark Chocolate or Dairy-free Chocolate (for the chunks/chips)
  • Pinch of Salt
  • Optional - 12 Frozen Raspberries for Decoration


  1. Add the egg, peanut butter and maple syrup into a mixing bowl, and whisk so the ingredients combine together.

  2. Next stir through the raw cacao powder, and add the salt.

  3. Break the chocolate up into chunks/chips and add into the mixture, gently stir.

  4. On a baking paper lined tray. dollop the mixture onto the tray in small ball shapes.

  5. Pop a frozen raspberry on top of the balls, and lightly push down. This will create the ball to look now more like a cookie shape.

  6. Put the cookies into the oven at 180 degrees, for around 6-10 minutes. Or until they go dark brown at the edges. I like mine soft in the middle so they have the texture of brownies.

  7. Then they are ready to eat! Leave them to cool and put into a container, or have them warm by heating them lightly in oven again!

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