Choc Chunk Peanut Butter Cookies
-
Easy
-
30 mins
Made with honey instead of sugar, these one-bowl, flourless cookies are great to make with kids and fill up the cookie jar. You can add extra peanuts, dip them in chocolate or make them choc-free – there options are endless for this staple recipe.
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
12 mins
-
Servings
12
Ingredients
- 250 (1 cup) thick-style peanut butter
- 180g ( ½ cup) Capilano Pure Honey
- 1 egg
- 1 cup rolled oats
- ½ tsp bicarb soda
- 1 tsp vanilla bean paste
- 100g milk or dark cooking chocolate chunks
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste you know and love.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
-
Feeling Hungry?
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
12 mins
-
Servings
12
Ingredients
- 250 (1 cup) thick-style peanut butter
- 180g ( ½ cup) Capilano Pure Honey
- 1 egg
- 1 cup rolled oats
- ½ tsp bicarb soda
- 1 tsp vanilla bean paste
- 100g milk or dark cooking chocolate chunks
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
12 mins
-
Servings
12
Ingredients
- 250 (1 cup) thick-style peanut butter
- 180g ( ½ cup) Capilano Honey
- 1 egg
- 1 cup rolled oats
- ½ tsp bicarb soda
- 1 tsp vanilla bean paste
- 100g milk or dark cooking chocolate chunks
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Used in this recipe
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
12 mins
-
Servings
12
Ingredients
- 250 (1 cup) thick-style peanut butter
- 180g ( ½ cup) Capilano Pure Honey
- 1 egg
- 1 cup rolled oats
- ½ tsp bicarb soda
- 1 tsp vanilla bean paste
- 100g milk or dark cooking chocolate chunks
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
12 mins
-
Servings
12
Ingredients
- 250 (1 cup) thick-style peanut butter
- 180g ( ½ cup) Capilano Pure Honey
- 1 egg
- 1 cup rolled oats
- ½ tsp bicarb soda
- 1 tsp vanilla bean paste
- 100g milk or dark cooking chocolate chunks
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and hand harvested by their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
-
Create it with Capilano...
- See all recipes
-
مستوى المهارة
سهلة
-
مدة التحضير
15 دقيقة
-
مدة الطهي
12 دقيقة
-
الحصص
12
المكونات
- 250 (1 كوب) زبدة فول سوداني سميكة
- 180 غم (نصف كوب) عسل كابيلانو الصافي
- 1 بيضة
- 1 كوب شوفان
- ½ ملعقة صغيرة بيكربونات الصودا
- 1 ملعقة صغيرة معجون فانيليا
- 100 غم قطع شوكولاتة بالحليب أو داكنة للطهي
- يسخن الفرن إلى درجة 160 درجة مئوية (فرن مزود بمروحة). ضع ورق الخبز في صينيتي خَبز للكوكيز.
- ضع الشوفان في مُحضِّر الطعام واخلطه حتى يصبح دقيقاً ناعماً.
- في وعاء كبير، اخلط زبدة الفول السوداني والعسل والبيض والفانيليا وقطع الشوكولا. يُمزج جيداً بملعقة، ثم يُضاف الشوفان وبيكربونات الصودا، ويُمزج جيداً حتى يمتزج. برد الخليط لمدة 30 دقيقة حتى يتماسك.
- كّور ملعقتين كبيرتين من العجين وتوضع على ورق خَبز الكوكيز، على مسافة 5 سم بين كل حبة. استخدم الجزء الخلفي من الشوكة لعمل فتحة متقاطعة في الأعلى لتسويته قليلاً. انقل ورق الخَبز إلى الثلاجة ليبرد لمدة 20-30 دقيقة إضافية.
- اخبزها لمدة 10-12 دقيقة حتى تصبح ذهبية اللون. ستكون الكوكيز طرية، وتُترك لتبرد على الصواني حتى تتماسك قليلاً، ثم تنقل إلى رف التبريد لتبرد بالكامل.
- يخزن في وعاء محكم الإغلاق في درجة حرارة الغرفة لمدة تصل إلى 5 أيام.
من مكونات هذه الوصفة
عسل صافي
سلس، حلو المذاق ومتوازن تماماً، تربت أجيال في أستراليا مع عسل Capilano Pure. مستخلص من النحل الأسترالي على يد مربي النحل، مزيجنا المميز من عسل زهرة الأوكالبتوس ونباتات الأرض هو طعم أسترالي بامتياز.
انتقل لما هو ألذ مذاقاً
يتميز العسل بمذاق حلو يعادل مذاق السكر مرتين، لذا فإنك تحتاج إلى كمية أقل في الخبيز والمشروبات والوصفات المملحة. تعلم المزيد عن استبدال السكر بعسل كابيلانو CAPILANO في وصفاتك هنا.
- يسخن الفرن إلى درجة 160 درجة مئوية (فرن مزود بمروحة). ضع ورق الخبز في صينيتي خَبز للكوكيز.
- ضع الشوفان في مُحضِّر الطعام واخلطه حتى يصبح دقيقاً ناعماً.
- في وعاء كبير، اخلط زبدة الفول السوداني والعسل والبيض والفانيليا وقطع الشوكولا. يُمزج جيداً بملعقة، ثم يُضاف الشوفان وبيكربونات الصودا، ويُمزج جيداً حتى يمتزج. برد الخليط لمدة 30 دقيقة حتى يتماسك.
- كّور ملعقتين كبيرتين من العجين وتوضع على ورق خَبز الكوكيز، على مسافة 5 سم بين كل حبة. استخدم الجزء الخلفي من الشوكة لعمل فتحة متقاطعة في الأعلى لتسويته قليلاً. انقل ورق الخَبز إلى الثلاجة ليبرد لمدة 20-30 دقيقة إضافية.
- اخبزها لمدة 10-12 دقيقة حتى تصبح ذهبية اللون. ستكون الكوكيز طرية، وتُترك لتبرد على الصواني حتى تتماسك قليلاً، ثم تنقل إلى رف التبريد لتبرد بالكامل.
- يخزن في وعاء محكم الإغلاق في درجة حرارة الغرفة لمدة تصل إلى 5 أيام.
-
Feeling Hungry?
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
12 mins
-
Servings
12
Ingredients
- 250 (1 cup) thick-style peanut butter
- 180g ( ½ cup) Capilano Pure Honey
- 1 egg
- 1 cup rolled oats
- ½ tsp bicarb soda
- 1 tsp vanilla bean paste
- 100g milk or dark cooking chocolate chunks
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
12 mins
-
Servings
12
Ingredients
- 250 (1 cup) thick-style peanut butter
- 180g ( ½ cup) Capilano Pure Honey
- 1 egg
- 1 cup rolled oats
- ½ tsp bicarb soda
- 1 tsp vanilla bean paste
- 100g milk or dark cooking chocolate chunks
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
12 mins
-
Servings
12
Ingredients
- 250 (1 cup) thick-style peanut butter
- 180g ( ½ cup) Capilano Pure Honey
- 1 egg
- 1 cup rolled oats
- ½ tsp bicarb soda
- 1 tsp vanilla bean paste
- 100g milk or dark cooking chocolate chunks
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
12 mins
-
Servings
12
Ingredients
- 250 (1 cup) thick-style peanut butter
- 180g ( ½ cup) Capilano Pure Honey
- 1 egg
- 1 cup rolled oats
- ½ tsp bicarb soda
- 1 tsp vanilla bean paste
- 100g milk or dark cooking chocolate chunks
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
12 mins
-
Servings
12
Ingredients
- 250 (1 cup) thick-style peanut butter
- 180g ( ½ cup) Capilano Pure Honey
- 1 egg
- 1 cup rolled oats
- ½ tsp bicarb soda
- 1 tsp vanilla bean paste
- 100g milk or dark cooking chocolate chunks
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
12 mins
-
Servings
12
Ingredients
- 250 (1 cup) thick-style peanut butter
- 180g ( ½ cup) Capilano Pure Honey
- 1 egg
- 1 cup rolled oats
- ½ tsp bicarb soda
- 1 tsp vanilla bean paste
- 100g milk or dark cooking chocolate chunks
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
12 mins
-
Servings
12
Ingredients
- 250 (1 cup) thick-style peanut butter
- 180g ( ½ cup) Capilano Organic Raw Honey
- 1 egg
- 1 cup rolled oats
- ½ tsp bicarb soda
- 1 tsp vanilla bean paste
- 100g milk or dark cooking chocolate chunks
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Used in this recipe
Organic Raw Honey
Smooth, sweet and fragrant, Capilano Organic Raw Honey is made by Aussie bees that have foraged native eucalypt and ground flora in Australia’s pristine national parks and forests.
Discover a Premium Taste
Perfectly pure, this honey is delicious drizzled on toast, cereal, tea, smoothies and yogurt.
Australian Certified Organic
This exceptional honey has been hand harvested by Aussie beekeepers from hives located within a 5km organic foraging radius and carefully packed to organic specifications.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savory recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
-
Discover more...
- Learning Centre
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
12 mins
-
Servings
12
Ingredients
- 250 (1 cup) thick-style peanut butter
- 180g ( ½ cup) Capilano Honey
- 1 egg
- 1 cup rolled oats
- ½ tsp bicarb soda
- 1 tsp vanilla bean paste
- 100g milk or dark cooking chocolate chunks
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Used in this recipe
Active Manuka Honey
Nature’s Sweet Superfood
Made by some of the world’s healthiest bees* this special blend of Australian Manuka and floral honey is independently tested and certified to contain a minimum of 30mg of Methylglyoxal (MGO), the key compound that makes Manuka so special. The higher the MGO, the more potent the honey’s activity.
Delicious Taste
Australia produces some of the most potent, best tasting Manuka honey in the world due to our warm climate and diverse number of Leptospermum (Manuka) varieties. Capilano’s premium, bioactive Manuka honey has a rich, smooth, caramel taste.
Boost your Daily Health Routine
Squeeze the bioactive goodness of Capilano Active Manuka honey into your daily cup of tea, coffee, smoothies, yoghurt or cereal, or simply enjoy by the spoonful.
*Vella, G. 2016. Issue 215. CSIRO.
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
12 mins
-
Servings
12
Ingredients
- 250 (1 cup) thick-style peanut butter
- 180g ( ½ cup) Capilano Pure Honey
- 1 egg
- 1 cup rolled oats
- ½ tsp bicarb soda
- 1 tsp vanilla bean paste
- 100g milk or dark cooking chocolate chunks
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
-
Create it with Capilano...
- See all recipes
-
Discover more...
- Learning Centre
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
12 mins
-
Servings
12
Ingredients
- 250 (1 cup) thick-style peanut butter
- 180g ( ½ cup) Capilano Pure Honey
- 1 egg
- 1 cup rolled oats
- ½ tsp bicarb soda
- 1 tsp vanilla bean paste
- 100g milk or dark cooking chocolate chunks
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and hand harvested by their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 160°C (fan forced). Line two cookie trays with baking paper.
- Place oats in a food processor and pulse until a fine flour is formed.
- In a large bowl, combine peanut butter, honey, eggs, vanilla and choc chunks. Mix well with a spoon, then add in oats and bicarb soda, mix well to combine. Chill mixture for 30 minutes to firm up.
- Roll tablespoons of dough and place onto cookie sheet, 5cm apart. Use the back of a fork to make a cross hatch on top to flatten slightly. Transfer sheets to the fridge to chill for an additional 20-30 minutes.
- Bake for 10-12 minutes until lightly golden. Cookies will be soft, allow to cool on trays to firm up slightly, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
-
Create it with Capilano...
- See all recipes
