Dairy and flour-free Peanut Butter Chocolate Chips Biscuits

Giving up biscuits was probably the hardest when I decided to start eating Paleo. While I eat Paleo most of the time, I do have my treats and I am trying to choose to ones that are the healthiest option. When I stumbled across a flourless peanut butter recipe on the internet, I knew I had to try it and even though I made some adjustments to it, the peanut butter cookies tasted great. I made them without sugar and just added a tiny bit of honey to the dough, but feel free to use sugar or a sugar substitute. My favourite is the natural sugar replacement Xylitol.


  • 250g peanut butter 
  • 60g rolled oats
  • 1 large egg
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 90g brown caster sugar or Xylitol
  • 90g dark chocolate chips

1. Mix the oats, cinnamon and baking soda together in a medium bowl. 
2. In another bowl, beat the egg and mix in the peanut butter and sugar until everything is combined.
3. Add the dry ingredients and mix everything until everything is blended together. This might be tricky, so don’t give up. The biscuits will be worth it. Add the chocolate chips.
4. Put the biscuit dough for 30 minutes in the fridge.
5. Preheat the oven to 180 degrees C. Line two large baking sheets with either silicone mats or parchment paper. 
6. Scoop the chilled dough, about 1.5 tablespoons each, onto the prepared baking sheets. Bake two batches, six cookies on each baking sheet. Press down on the dough mounds with the back of a spoon to flatten the biscuit dough.
7. Bake the biscuits for 9 to 10 minutes. They will probably look soft and underbaked, but that’s exactly what we want. If you like your biscuits a bit crisper, leave them 2 to 3 minutes longer in the oven.

8. Let the cookies cool before putting them on a wire rack. Enjoy!


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