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Easter Peanut Butter Cookies

This fun, easy recipe is the perfect chocolate-treat for this Easter season!

MAKES:  Approx. 18.

TIME:  1 hour including fridge and cooling time


– 1.5 cups of almond flour
– Pinch of salt
– 1/2 tbsp baking powder
– 1/2 cup vegan butter
– 1/2 cup peanut butter
– 3/4 cup coconut sugar
– 1 flax egg
– 1 tbsp maple syrup


– 1/2 bar Superfoodio Smooth Peanut Butter Chocolate
– Small vegan choc eggs
– Flaky sea salt


1. Add all ingredients to a bowl and mix with an electric mixer until combined.

2. Cover the bowl with cling film and place in the fridge for approx 30 minutes.

3. Using a spoon or ice cream scoop, portion out the dough onto lined baking trays.

4. Using a fork press down gently onto the cookies to make a criss cross pattern or just flatten them.

5. Bake for around 10-12 minutes.

6. Take out the oven and leave to cool on a cooling rack.

7. Meanwhile, melt half a bar of Superfoodio Smooth Peanut Butter Chocolate using the double boiler method.

8. Once the cookies have cooled, spread a layer of chocolate on top of each cookie.

9. Finish with a couple of vegan choc eggs on each cookie and a sprinkle of flaky sea salt.


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