Skip to main content


12 cookies
How to make Ulu Hye's

Gooey Choc Peanut Butter Cookies

Who doesn’t love cookies? These gooey choc peanut butter cookies are made with besan (chickpea) flour! We love cooking with besan flour as it gives a lightness to recipes, with just the right amount of moistness. These cookies are gentle on the gut because they are refined sugar free, dairy, egg and gluten free. The peanut butter, coconut oil and chocolate give it all the gooeyness you need from a cookie.

Besan flour is gluten free. 100g of besan flour gives you a massive 22g of protein. Making these cookies high in protein. Therefore they have a positive effect on our blood sugar levels.

Peanut butter is also high in protein. Some might say these cookies are the perfect afternoon snack!

Coconut sugar has a low GI, contains trace amounts of vitamin C, potassium, magnesium, zinc, calcium and iron. It is free from fructose and a sustainable sugar!

Chia seeds are a nutrient power house. They are high in protein, essential fatty acids and fibre. They make for the perfect egg replacer too.


  • 2 tsp chia seeds
  • 1/3 cup almond milk (made using our Almond Mylk Base)
  • 1 1/2 cup besan (chickpea) flour
  • 1/4 cup peanut butter
  • 1/3 cup coconut oil
  • 1 cup vegan chocolate chopped
  • ½ cup coconut sugar
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • pinch salt



Heat oven to 180°C

Soak chia seeds in water for about 5 minutes, until a gel forms

Whisk coconut sugar and coconut oil together until combined

Add flour, baking powder, milk and vanilla and stir thoroughly

Add the chia mix and chocolate and fold through

Line your baking tray with baking paper

Use a dessert spoon to scoop a spoonful of mixture and place onto baking tray. Space them a little as they will spread

Bake for about 10-12 minutes. Don’t over-bake as you will lose the gooeyness, and that's what makes these cookies so divine!

Leave a Reply