125g oats
1 ripe medium banana
1 medium avocado 
1 tbsp dark cocoa powder
1 tbsp agave syrup or honey
1 tbsp crunchy peanut butter
4 squares dark chocolate (> 70%)

These peanut butter filled, chocolate avocado cookies are designed to be easy to make, cost efficient and taste great. Athletes often require (or crave) high carbohydrate snacks for pre/post-exercise or between meals in preparation for training session or competition. These make the ideal alternative to high sugar cookies and snacks

 At a cost of 23p per serving, these cookies make a great alternative to shop bought energy bars that often contain added sugar or maltodextrin. After cooking, leave to cool. They will last around 1-2 weeks when individually wrapped. Try adding flax or chia seeds for extra health benefits. Balance the texture by adding extra honey.

See the step by step guide and pictures below. Makes 12 cookies.


Preheat the oven (fan) to 200 °C. In a large mixing bowl, mash 1 ripe banana with 1 medium avocado.


Add the 125 g of porridge oats along with 1 tablespoon of dark chocolate powder and 1 tablespoon of honey or agave syrup. Mix well. If the mixture is dry add an extra tablespoon of syrup.


Using 3/4 of the mixture, press onto the baking tray crating 12 even disks (around 2-3 inches diameter).


Add a small teaspoon of crunchy peanut butter to the centre of the disks. Using the rest of the mixture, create 12 small 'lids' using your hands and seal the peanut butter


Crunch up the 4 squares of dark chocolate and carefully press into the top of the cookies. If you crush using a knife, you should be able to apply the 'sharper' end of the chocolate into the cookie


Bake for 10 - 12 minutes and enoy!

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