As winter approaches, why not fill up your house with the smell of these deliciously chewy vegan cookies. This dairy-free recipe is perfect for making some tasty treats for your dairy intolerant or allergic loved ones.

With a peanut flour and monk fruit sweetener base, these cookies will come out chewy, sweet and guilt-free — a fantastic choice for dessert this weekend – or as a cheeky between-meal snack.


  • 2 Tbsp coconut flour
  • 30g peanut flour
  • 30g granulated Monk Fruit Sweetener
  • 3 Tbsp oat fibre
  • 3 dashes cinnamon
  • dash of salt
  • 90ml water
  • 1/2 tsp vanilla extract
  • 1 Tbsp Vegan Chocolate Chips


  1. Pre-heat your oven to Gas Mark 4 (175 C) line baking sheet with baking paper, and set it aside.
  2. Combine the coconut flour, peanut flour, sweetener, oat fibre, cinnamon, and salt in a mixing bowl and whisk with a fork.
  3. Add in 6 Tbsp of water and vanilla extract and stir the mixture. If the dough isn’t fully moist, add in more water, one tablespoon at a time.
  4. Stir in the chocolate chips.
  5. Form the dough into 8 equal-sized balls and place them on a baking sheet and slightly flatten with the palm of your hand.
  6. Bake for just 12 minutes.
  7. Allow the cookies to cool completely before eating! (We have to say that)