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Chocolate peanut flapjack cookies
Makes: 16
Prep time: 15 minsTotal time: 
Recipe photograph by Dan Jones
Chocolate peanut flapjack cookies
Our chocolate peanut flapjack cookies are super sweet
Makes: 16
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
166Kcal
Fat
10gr
Saturates
2gr
Carbs
15gr
Sugars
11gr
Fibre
2gr
Protein
5gr
Salt
0.2gr
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Ingredients
- 200g crunchy peanut butter
- 100g light muscovado sugar
- 1 medium egg
- 100g porridge oats
- 1 tsp baking powder
- 100g dark chocolate chips
Step by step
Get ahead
Will keep in a cake tin for up to 1 week in a cake tin.
-
Preheat the oven to 180°C, 160°C fan, gas 4. Line 2 baking trays with baking paper.
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Put the peanut butter, sugar and egg in a bowl and beat with a wooden spoon or electric mixer until smooth. Stir in the oats, baking powder and chocolate chips until well combined.
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Shape the mixture in your hands into ping-pong-sized balls and space out on the baking trays, flattening them slightly with your fingertips. Press in any loose chocolate chips that fall off.
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Bake for 15 minutes until golden brown. Allow to cool for 5 minutes on the tray, then transfer to a wire rack to cool completely.