Cookies: A Clean Recipe


I came up with this recipe last week and had to share it. These cookies are so good. I love to have them with a glass of kefir or a chocolate protein smoothie!

These biscuits are vegan, gluten free and low FODMAP too. They are a really good clean treat to have when you want something nice! As well as that they are so quick and easy to make.

Cookies: The Recipe

This recipe makes approximately ten peanut butter chocolate chip cookies.


250g Peanut Butter (I used crunchy)

4 Tbsp Maple Syrup

1 Tablespoon Oats (Use gluten free oats to keep recipe gluten free)

40g Dark Chocolate Chips

2 Tbsp Chia Seeds (ground)

1 tsp Vanilla Extract

1/2 tsp Baking Powder

1/2 tsp Bicarbonate of soda

Sprinkle of pink himalayan salt


  1. Preheat oven to 200 degrees.
  2. In a bowl, mix together the oats, chia seeds, baking powder, baking soda and 25g dark chocolate chips.
  3. Separately, mix the wet ingredients together; maple syrup, vanilla extract and peanut butter.
  4. Combine both wet and dry ingredients and mix well.
  5. Roll mixture into small golf-ball sized balls and flatten out a little (they will flatten more when baked so you don’t want them too flat going into oven!) Place each cookie on a baking tray lined with grease proof paper. Ensure biscuits are well spaced apart.
  6. Use the leftover 15g of dark chocolate chips to decorate the top of the cookies.
  7. Sprinkle with a pinch of pink himalayan salt and place the tray on the middle shelf of your preheated oven.
  8. Bake for 12-15 minutes before removing the tray from oven to cool for ten minutes.
  9. Transfer cookies to a wire rack to complete cooling.
  10. Store in a sealed container. Cookies should keep for about a week – although my batch did not last quite that long 🙂

The Clean Coconut x


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