Peanutbutter Choc Chip Cookies



  • 1 cup peanut butter (smooth or crunchy) or almond butter with a pinch of salt
  • 1/2 cup brown sugar
  • 1 tsp vanilla (optional)
  • 1 egg
  • 1/2 cup chickpea flour
  • 1/2 cup  chopped dark chocolate or dark chocolate chips


  1. Preheat oven to 180◦C (160◦C fan). Place TupperChef™ Large Baking Sheet onto a baking tray.

  2.  Mix ingredients together in a Thatsa® Bowl Junior. Roll generous tablespoons of mixture into balls. Place onto sheet, with space in between, pressing down slightly. Bake for 15-18 minutes, or until golden and firm. Cool on sheet. Store in a Sweet Keeper container.

    Tip: You can gently push the back of a fork into the tops of the cookies before baking for decoration.


    For a standard chocolate chip cookie recipe, beat 150g softened butter with 1 cup brown sugar (or ½ cup caster, ½ cup brown) and 1 teaspoon vanilla. Beat in an egg and fold in 1 ¾ cups plain flour (or gluten free plain flour) and ¾- 1 cup chopped chocolate or chocolate chips. Follow method for temperature and time, making 16-18 cookies.