Peanut Butter and Macadamia Cookies

So I’ve finished off university, am now unemployed eagerly waiting to jump on a plane to Europe…what to do with all the spare time? Bake cookies of course! Since I haven’t completely perfected the art of creating baked goods recipes from scratch…decided to use inspiration from one of my favourite food bloggers. I’m sure most foodies and foodbloggers have heard of Minimalist Baker so I used one of their cookie recipes as a base for measurement purposes and then changed up a couple of things to make them my own! I added some of my favourite healthy spread from Mayver’s Food just to add a bigger hit of peanut and also a subtle cacao flavour too! These are an absolutely perfect snack for morning, noon and night as I have discovered since there is only one left and I baked them yesterday! This recipe is dairy free to cater for my dietary needs.

Peanut Butter and Macadamia Cookies

What you’re going to need

1/2 cup Nuttelex (or any dairy free spread)

1/2 cup brown sugar

1 egg

1/4 tsp vanilla extract

1/2 tsp baking soda

1 cup plain flour

1/2 cup smooth peanut butter

100g macadamias (about 1 cup)

1/4 cup Mayvers PB Cacao spread (optional)


1. Preheat oven to 200 degrees Celcius

2. Beat butter and sugar in a large mixing bowl. Once combined, add the egg and vanilla extract and beat again until combined.

3. Sift in flour  and baking soda and mix with a wooden spoon until dough comes together.

4. Mix through the peanut butter and macadamias.

5. Pop the mixture in the fridge for about 10 minutes. Whilst the dough is cooling, line two baking trays and grab your cookie cutter of choice!

6. On a flat surface, flatten out the dough until it is about 1cm thick. With your cutter, cut your dough into shapes and place even spaced apart on the baking tray.

7.  Bake for about 10 minutes (once the cookies are out of the oven they will continue to cook for a little bit. I wanted mine to stay pretty soft but feel free to bake them longer)

8. Allow to completely cool on a cooling rack before putting in a container for storage!


For more amazing food inspo, check out

Chocolate and Peanut Brownies

Monday night baking adventures led to this marvellous creation! A match made in heaven ~ chocolate and peanuts! They are super fudgy and not too sweet! Due to my extensive consumption of dark chocolate over the past few months, I’m not an overly huge fan of super sweet things and so there really isn’t much sugar added to these! I made these dairy free to satisfy my own food intolerance. For the vegans out there, all you need is to substitute the eggs with your egg alternative! For the key to super fudgy chocolate brownies…

Chocolate and Peanut Brownies

What you’re going to need

1 cup plain flour

1/4 cup brown sugar

3 eggs

1/2 cup Nutellex (dairy free spread or butter if you can have dairy)

200 grams 85% dark chocolate (if too intense, can use 70% which will still keep it dairy free)

1/3 cup peanuts


1. Preheat oven to 180 degrees Celcius

2. Melt the butter and chocolate in a glass bowl over a steaming saucepan of water

3. Once melted, stir in the sugar. Add the flour and eggs and mix until well combined. Add the peanuts and stir through.

4. Bake in a square, lined baking tin for 35 minutes (the top should still be soft and they will set once they’re out of the oven)

5. Leave to cool in the tin for 5 minutes then transfer to a wire rack until completely cold before putting into a storage container


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