We are big cookie fans in our house, they are my absolute favourite homemade treat as well as Reece’s most requested lunch box snack. I usually make up double batches of everything and then freeze them so there’s always some on hand. Reece actually loves eating them frozen, and I love warming them up so the chocolate goes all melty (because chocolate is pretty much mandatory in any cookie for me).

My dad is a huge Anzac biscuit fan and for many years they’ve been his Father’s Day present from me or my sister. He doesn’t want or need much else, but a big batch of homemade Anzacs always makes him feel  loved.

So in honour of Father’s day this weekend, I thought I’d share two of our favourite cookie (or biscuit) recipes here.

The first are I think the best cookies I’ve ever had the joy of eating – 5 ingredient peanut butter chocolate chip cookies from one of my favourite food blogs, Pinch of Yum (See recipe on their site here). The cookie dough is grain free, dairy free and refined sugar free but you’d never even know it. The peanut butter gives them the most amazing soft and gooey texture, something you’d expect from a cookie with a lot of butter. So here they are, with some photos of a batch I made, fresh out of the oven.

5 Ingredient peanut butter chocolate chip cookies


2 cups coconut sugar

2 eggs

1/2 tsp vanilla extract

1/4 tsp salt (totally doesn’t count as one of the 5 ingredients)

1 & 1/4 cups natural peanut butter (smooth or crunchy)

1 cup chocolate chips (or chunks of dark chocolate – I use 70% or over so the cookies are still dairy free).


Preheat the oven to 175°C. Line 2 baking trays with baking paper.

In a medium bowl, combine the coconut sugar and eggs and whisk until smooth. Then whisk in the vanilla and salt.

Add the peanut butter and mix with a wooden spoon until well combined. It will start to become very thick. Add the chocolate and stir until evenly spread through the batter.

Bake for about 12 minutes or until the cookies are just golden at the edges.  Let the cookies rest on the hot baking tray for 2 minutes before transferring them to a cooling rack to cool completely.

These cookies keep well at room temperature for about 4 days, and freeze well for up to 3 months.




Now for the Anzacs. This recipe is one I’ve been using since I was a kid from the Women’s Weekly cookbook that my mum has had in her cupboard since the dawn of time. I don’t eat these kind of biscuits anymore because they have a few ingredients that I try to avoid. But I still make them often for my family and can guarantee by how quickly they get eaten that this recipe is a winner.

Anzac Biscuits


1 cup rolled oats

1 cup plain flour

1 cup firmly packed brown sugar

1/2 cup desiccated coconut

125 g butter, chopped

2 tbsp golden syrup

1 & 1/2 tbsp water

1/2 tsp bicarbonate of soda (baking soda)


Preheat oven to 160°C. Line 2 baking trays with baking paper

Combine oats, sifted flour, sugar and coconut in a large bowl.

Place butter, syrup and water in a small saucepan and stir over low heat until smooth. Stir in bicarbonate of soda. Then stir this mixture into dry ingredients until well incorporated.

Roll tablespoons of mixture into balls. Place 5cm apart on trays and flatten slightly. (They will expand quite a bit.) Bake for 20 minutes or until golden, cool on trays.


Whether you want to try one of these recipes out as a Father’s day gift or just to eat yourself, I hope they are enjoyed! And a big Happy Father’s Day to all the wonderful men in our lives. xx

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