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Vegan Peanut Butter Cookies
These soft and chewy vegan peanut butter cookies make the perfect protein-packed after-school snack. You won't be able to stop at just one!
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Ingredients
- 185 g peanut butter (I used crunchy, but smooth will work fine too)
- 85 g dairy-free margarine
- 95 g caster sugar
- 100 g dark brown muscavado sugar
- 2 teaspoon vanilla extract
- 160 g plain flour
- 1 teaspoon bicarbonate of soda
- 2 tablespoon dairy-free milk
- 50 g peanuts (I like to use salted peanuts, but use unsalted if you prefer a sweeter cookie)
Instructions
- Preheat the oven to 160°C / 320°F / Gas Mark 3.
- In a food mixer (or large bowl and electric whisk) beat together the peanut butter, dairy-free margarine, sugar and vanilla extract until smooth.
- Stir in the flour, bicarbonate of soda and dairy-free milk until fully combined. Roughly chop the peanuts, add to the bowl and mix until they are evenly spread through the dough.
- Divide the dough into 12 balls of a fairly equal size, and place on a baking tray covered with baking parchment or greaseproof paper. Squash the balls with a fork in a cross pattern, then bake for 15 minutes.
- Remove the cookies from the oven after 15 minutes - they will still be very soft, don't panic! They will harden as they cool - this is the secret to a chewy cookie. After 10-15 minutes they should be firm enough to move to a cooling rack, (or to eat if you just can't wait!).
Nutrition
Serving: 1cookieCalories: 270kcalCarbohydrates: 30gProtein: 6gFat: 15gSaturated Fat: 3gTrans Fat: 1gSodium: 214mgPotassium: 163mgFiber: 2gSugar: 18gVitamin A: 280IUVitamin C: 1mgCalcium: 24mgIron: 1mg
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