HEALTHY VEGAN PEANUT BUTTER COOKIES
This is my boyfriends' favorite cookie recipe. Whenever I make these cookies people always tell me how yummy they are (as long as they like peanut butter that is). I also receive an equal number of people asking me why I had to go and ruin perfectly good cookies by putting peanut butter in them.
➔170g Brown Sugar
➔160g Smooth Peanut Butter
➔180g Plain White Flour
➔100g Dark Chocolate Chips
➔¹/₂ teaspoon Baking Powder
➔2 teaspoons Vanilla Essence
➔1 tablespoon Water
When the mixture is smooth, mix in the flour and baking powder. When the mixture has formed a dough add the chocolate chips and gently mix.
Use your hands to press the dough into small balls and place on baking tray. You should have enough dough for around 12 cookies. I keep mine quite rounded but feel free to flatten the dough balls.
VEGAN PEANUT BUTTER COOKIES RECIPE
Ingredients
➔100g Vegan Margarine➔170g Brown Sugar
➔160g Smooth Peanut Butter
➔180g Plain White Flour
➔100g Dark Chocolate Chips
➔¹/₂ teaspoon Baking Powder
➔2 teaspoons Vanilla Essence
➔1 tablespoon Water
Method
Pre-heat the oven to around 200 degrees and line two baking trays with baking parchment. Cream the margarine and the sugar together in a food processor. Add the peanut butter, vanilla essence, and water.When the mixture is smooth, mix in the flour and baking powder. When the mixture has formed a dough add the chocolate chips and gently mix.
Use your hands to press the dough into small balls and place on baking tray. You should have enough dough for around 12 cookies. I keep mine quite rounded but feel free to flatten the dough balls.
Place in the oven at around 200 degrees for 12-14 minutes. When the cookies are lightly browned; remove them from the oven and leave them to cool for around five minutes. If you try to move them before this they’ll fall apart! Leave them to cool down for an hour or so. Enjoy
Recipe Note:
If the cookie dough turns out too dry you can add half a tablespoon of water to moisten things up a bit. I would caution against adding too much water (the dough is on the drier, crumbly side) because the cookies won’t cook properly and they’ll look kind of weird. One thing I’ve learned about vegan baking is that the balance of ingredients is delicate, one wrong move and you’ll have a cookie shaped disaster on your hands. I’ve had plenty of those.
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