Vegan Chocolate Chip & Peanut Butter Cookies
It’s hard to believe it takes just five ingredients to make these delicious gluten-free, vegan chocolate chip and peanut butter cookies!
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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
- 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.
- 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.
- Slice the dough into 12 discs and place on a baking sheet. Press each cookie lightly with a fork.
- 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!
