Try with your favourite f&f nut butter!
Vegan friendly


  • 2/3 cup Fix & Fogg Peanut Butter of choice (We used Smooth peanut butter)
  • 3 tbsp liquid coconut oil
  • 1 chia egg (1 tablespoon chia seeds + 4 tablespoons water) or 1 egg
  • 2/3 cup coconut sugar
  • 1 tsp vanilla extract
  • 1/2 cup gluten-free oat flour
  • 1/2 gluten-free rolled oats
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • Water, as needed

Optional mix-ins

  • 1/2 cup chocolate chips/chunks
  • 1/2 cup cacao nibs
  • 1/2 cup dried strawberries
  • 1/2 cup raisins
  • 1 tbsp cinnamon


  1. Preheat oven to 170C (340F) and line a baking tray with a silicone baking mat or baking paper. Prepare the chia egg by combining chia seeds and water in a small bowl, and let sit for 5 minutes. Too easy.
  2. In a large mixing bowl, add Fix & Fogg Peanut Butter, liquid coconut oil, coconut sugar, chia egg and vanilla extract. Mix until ingredients are well combined.
  3. To wet ingredients, add oat flour, whole rolled oats, baking powder & soda and salt. Mix until well combined, adding in dashes of water as needed to help mix the dough.
  4. Mix through any add-ins, such as chocolate chunks, cacao nibs, dried strawberries or raisins.
  5. Using a tbsp measure, scoop out 2 tbsp worth of cookie dough and roll in balls and flatten slightly with your hands. Place on the baking paper lined tray, leaving space between cookies to allow for spreading. Using a fork, gently press the tops of each cookie.
  6. Bake for 12–14 minutes, until cookies are golden brown in colour. Remove from oven and let cool on baking tray for 10 minutes before carefully moving to a wire rack to cool completely.

Ready for a new adventure?