Whole-Wheat Chocolate Peanut Butter Cookies
These wholewheat cocoa sandwich cookies are soft, lightly sweetened with honey, and made with simple, wholesome ingredients. Filled with crunchy peanut butter, they’re a healthier take on a classic cookie, while also being rich, chocolatey, and perfect for a quick homemade treat or snack.
Ingredients
- 180 g whole-wheat flour (wholemeal flour)
- 40 g cocoa
- 1 pinch of salt
- 80 ml water
- 2 tsp sunflower oil
- 80 g honey
For the Filling:
- 200 g crunchy peanut butter
Instructions
- Preheat the oven at 175°C/ 345°F, with the fan on.
- In a bowl, combine the flour, cocoa powder, salt, water, sunflower oil, and honey. Mix well with your hands until a smooth dough forms.
- Transfer the dough to a lightly floured surface and roll it out to 1 cm (⅓ inch) thickness. Cut out cookies using a 5 cm (2-inch) round cookie cutter.
- Using a smaller cutter (about 1 cm / ⅓ inch), cut a hole in the center of half of the cookies.
- Place the cookies on a baking tray lined with parchment paper. Bake for 5 minutes for very soft cookies. The cookies will firm up slightly as they cool.
- Remove the cookies from the oven and let them cool completely.
- Spread peanut butter over the solid cookies and top with the cookies that have holes, pressing gently to form sandwich cookies.
- Repeat the same process for the rest of the cookies and serve. Enjoy!
Notes
Chef's Tip: Roll the dough evenly to ensure the cookies bake uniformly.
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