Bonjour Peanut Butterer

Big Mix Choc Biscuits

Recipe By

Serves: 12 cookies


  • 1 cup almond meal
  • 1 cup cornflour
  • 1 cup rice flour
  • 1 cup Pic’s Big Mix
  • 1 cup sugar (can use coconut sugar for refined sugar free)
  • 1/2 cup cocoa powder
  • 1/2 cup almond milk
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 1/2 tsp salt

For the icing:

  • 1/2 cup maple syrup
  • 1/2 cup Pic’s Smooth Peanut Butter
  • 1/4 cup cocoa powder

Celebrating our shift to Solar with a decadent classic ☀️

Gluten free and vegan!


  1. Preheat oven to 180°C. Line a baking tray with baking paper.

  2. In a medium bowl, mix all dry ingredients to combine. Add wet and mix until a dough is formed.

  3. Form 6 balls of cookie dough (about ¼ cup measures), roughly golf ball sized. Space apart on prepared baking tray and gently flatten with your fingers.

  4. Bake for 25 minutes, until the tops are beginning to crack and are fragrant. Transfer to a cooling rack and allow to fully cool down before icing.

  5. Meanwhile, whisk together peanut butter, cocoa, maple syrup and a few tablespoons of water until a smooth, spreadable icing. When cookies have fully cooled, spread icing over each. Top the centre of each cookie with a small dollop of Pic’s Big Mix. Enjoy! 
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