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Marbled Mocha Almond Butter Cookies

Recipe By

Serves: 6


  • 1/2 cup almond meal
  • 1/2 cup cornflour
  • 1/2 cup rice flour
  • 1 tsp baking powder
  • 1/4 cup Pic's Double Crunch Almond Butter
  • 1/2 cup maple syrup
  • 1/2 cup oat milk
  • 1 tsp instant espresso powder
  • 1/4 tsp salt
  • 1 Tbsp cocoa powder


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

2. In a medium bowl, mix all dry ingredients (except cocoa) to combine. Mix through almond butter and maple syrup only until the mixture is coated.

3. Transfer half the dough to a separate bowl and mix in cocoa and 1 Tbsp water.

4. To form a cookie, place alternating spoonfuls of the two mixtures into the palm of your hand and, using your other hand, gently swirl the mixtures and form into a rough ball (the mixture will be quite sticky). Place on prepared baking tray, tidying up the edges if need be. You will probably use ¼ cup of the mixture in total per cookie.

5. Repeat with remaining batter, until it has all been used up. You should have 6 cookies in total.

6. Bake for 10 minutes or until the cookies have expanded and risen, and a shell has formed. Bake longer if you prefer a crunchier cookie.
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