White Chocolate & Peanut Butter Cookies

White Chocolate & Peanut Butter Cookies

Recipe by @phoebesfoods


  • 1 cup almond meal
  • 2 tbsp butter (or coconut oil)
  • 2 tbsp rice malt syrup (or honey)
  • 1 tsp vanilla
  • Pinch of salt
  • 4-5 tbsp peanut butter
  • 140g @wellnaturally No Sugar Added Creamy White Chocolate


  1. Pre-heat oven to 170°C and line a baking tray with baking paper
  2. Place the almond meal, butter, rice malt syrup, vanilla and salt into a food processor and pulse until it comes together as a dough
  3. Roll mixture into 8 evenly sized balls, flatten slightly with your fingers and place onto the tray. Use your thumb to slightly press down the centre of each cookie
  4. Bake for 11-12 minutes or until golden on the edges. While still hot use a spoon to gently press the centre down more to make room for peanut butter
  5. Allow the cookies to cool fully before adding ½ a tbsp of peanut butter onto the top of each cookie. Place into the freezer for 15-20 minutes
  6. Melt the white chocolate and coat each cookie using a fork then place onto a lined tray. Put into the fridge to set.
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