Peanut Butter & Cocoa Nib Oaty Cookies. An intense chocolate taste without added sugar.
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5 from 1 vote

Peanut Butter & Cocoa Nib Oaty Biscuits

 Bored with baking the same old chocolate chip cookie? Try these Peanut Butter & Cocoa Nib Oaty Cookies for a change. The cocoa nibs add a chocolatey crunch without the added sugar.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Snack, Snacks/Lunchbox
Author: Tania @ The Cook's Pyjamas (adapted from Bran Appetit)



  • Preheat the oven to 175C (155C fan forced)
  • Sift together the spelt flour, salt and bicarbonate soda. Set aside.
  • In a separate bowl, combine the oats, coconut, cocoa nibs and chopped pecans. Set aside.
  • Using an electric mixer, cream the butter and sugar together.
  • Add the peanut butter and beat until the mixture is light and fluffy.
  • Beat in the egg and vanilla extract.
  • Fold in the sifted flour and mix until combined.
  • Stir through the remainder of the ingredients.
  • Drop spoonfuls of the mixture onto a lined baking tray. Flatten each biscuit slightly.
  • Bake for 10 - 15 minutes until golden brown.
  • Allow to cool on the tray for a few minutes before moving them to a rack to cool completely.
  • Store in an airtight container.


The longer you bake these cookies the crispier they will be. Remove them earlier if you like a softer cookie.  The cookies will be deep brown when cooked due to the use of spelt and rapadura sugar. They are not burnt.
If you like a sweeter product, substitute chocolate chips for the cocoa nibs and use a more refined sugar.