When Barleycup challenged me and the boys to produce a recipe with their delicious gluten free and free from added sugars instant cereal drink I knew instantly that they would be the perfect addition to peanut butter and chocolate cookies.  I first was introduced to peanut butter cookies by Cass from Diary of a Frugal Family and they are such a delicious cookie, but remarkably simple to make.

I wanted to replace the sugar, so decided to experiment and use some local honey.  I have to say that our No Added Sugar Peanut Butter and Chocolate Cookies are delicious little morsels and the perfect accompaniment to a cuppa.

What I adore about these cookies is they are super simple to make and can all be done by hand making them perfect for children to make.  They are also really adaptable.  You could leave out the chocolate chips and drizzle chocolate over them, replace them with chopped nuts, coconut or chopped dates.  The Barleycup adds a mild coffee taste (with no added sugar or caffeine) to the cookies and is the perfect addition.  It really makes a difference to the taste.

No Added Sugar Peanut Butter and Chocolate Cookies

Ingredients:

1 Large Egg
113 grams Honey
266 grams Peanut Butter (we used smooth)
100 grams of Dark Chocolate Chips
3 Tablespoons of Barleycup Instant Cereal Drink
100 grams Spelt Flour

How to Make No Added Sugar Peanut Butter and Chocolate Cookies

Preheat oven to 170 degrees C or 350 degrees F and line two baking sheets with parchment.  In a bowl whisk the egg until frothy.

Add the honey, Barleycup and peanut butter to the bowl and stir until all mixed together.  Then add your extras – we chose chocolate chips.

Then add your flour – if you are gluten free then you can replace the spelt flour with a suitable alternative.  Mix well until it forms a paste.

Then take a small amount out and roll into a ball. We have a small school which is about a tablespoon.

Place on a baking tray (about 12 per tray) and then flatten with a fork.  Bake for approximately 11 minutes. You want the edges to just start turning brown. Then wait five minutes before turning out on a wire tray to cool.

We made our cookies two bites big.  They will last about 5 days in an airtight container (although mine only lasted 1 day with my bottomless boys and their friends)!

They are the perfect cookie for children to make on their own.  They will love rolling the balls and squashing them with a fork.

I am not a coffee drinker at all, but I adore the taste of Barleycup.  It reminds me of a drink my grandad used to make with warm milk when I was a child. I have been drinking it on an evening, as it’s not just made with no added sugars, it’s caffeine free too.

4.67 from 3 votes

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No Added Sugar Peanut Butter and Chocolate Cookies

These No Added Sugar Peanut Butter and Chocolate Cookies are so moreish and really simple o make 

Prep Time 10 minutes

Cook Time 11 minutes

Total Time 21 minutes

Servings 24

Ingredients

• 1 Large Egg
• 113 grams  Honey
• 266 grams Peanut Butter we used smooth
• 100 grams Dark Chocolate Chips
• 3 Tablespoons Barleycup Instant Cereal Drink
• 100 grams Spelt Flour

Instructions

1. Preheat oven to 170 degrees C or 350 degrees F and line two baking sheets with parchment.  In a bowl whisk the egg until frothy.

2. Add the honey, Barleycup and peanut butter to the bowl and stir until all mixed together.  Then add your extras - we chose chocolate chips.

3. Then add your flour - if you are gluten free then you can replace the spelt flour with a suitable alternative.  Mix well until it forms a paste.
4. Then take a small amount out and roll into a ball. We have a small school which is about a tablespoon.
5. Place on a baking tray (about 12 per tray) and then flatten with a fork.  Bake for approximately 11 minutes. You want the edges to just start turning brown. Then wait five minutes before turning out on a wire tray to cool.