Vegan Chocolate Chip & Peanut Butter Cookie Recipe

Vegan Chocolate Chip & Peanut Butter Cookie Recipe

It’s hard to believe it takes just five ingredients to make these delicious gluten-free, vegan chocolate chip and peanut butter cookies! 

By Lakeland (www.lakeland.co.uk)

Total Time: 1 hour

Prep Time: 50 minutes (including chill time)

Cook Time: 10 minutes

Servings: 12

Total Time: 1 hour

Servings: 12

Ingredients

Method

Ingredients

(Servings: 12)

  • 10.416666666667 10.416666666667 g peanut flour
  • 5 5 g dairy-free spread
  • 8.3333333333333 8.3333333333333 g peanut butter
  • 8.3333333333333 8.3333333333333 ml agave nectar
  • 2.0833333333333 2.0833333333333 g cocoa nibs or vegan chocolate chips

Method

  1. Preheat the oven to 160ºC/Gas Mark 3. Place the peanut flour into a mixing bowl and rub in the dairy-free spread with your fingertips, until the mixture resembles fine breadcrumbs. Add the remaining ingredients and mix well.
  2. Bring the cookie dough together with your hands and form into a large sausage shape, around 6cm (2in) in diameter. Wrap in clingfilm and chill for 30 minutes.
  3. Slice the dough into 12 discs and place on a baking sheet. Press each cookie lightly with a fork.
  4. Bake for 10-12 minutes, or until the cookies are golden brown but soft to the touch. Cool on a wire rack.
Tip

These cookies will keep in an airtight container for up to five days. The peanut flour gives these cookies a distinctive, dark colour. If you prefer a thinner, crisper cookie, shape the dough into an 8cm (3in) diameter sausage and cut into 16 cookies. For a more rustic appearance, shape the dough into balls, place on the baking sheet and flatten with a fork before chilling.

Can’t get enough of those chocolatey peanut butter flavours? You need to try making these Vegan Peanut Butter Sandwich Cookies

Written by

Vegan Food & Living

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