Mmmmmm peanut butter cookies; I am only fairly new to the wonderfulness of the soft and delicious peanut butter cookie and am pleased to have perfected a vegan cookie recipe to share here on Veggie num num : ) These cookies are adapted from the Anzac biscuit recipe to included peanut butter instead of butter and maple syrup instead of golden; dairy and egg free they are a perfectly delicious little vegan cookie!!
I used almond meal but replace this with shredded coconut or chopped walnuts or almonds or dried fruit for a different variation. It is important to get the consistency of the peanut butter right; it should be smooth and reasonable runny, like a thick syrup. Most important is the cooking time, as this can vary greatly from oven to oven, watch the cookies carefully and remove them just as they start to very lightly golden. This will give you a perfectly soft and gooey peanut butter cookie YUM!!
Preparation time: 15mins
Makes approx. 20 cookies
- ½ cup unbleached self-raising flour
- ½ cup unbleached plain flour
- 1 ½ cup rolled oats (oatmeal)
- ¼ cup almond meal
- ¾ cup brown sugar
- 100g (3.5oz) smooth peanut butter
- ¼ cup hot water
- 2 tbs maple syrup
- ½ tsp bi-carbonate soda
- 2 tbs warm water (extra)
Pre-heat the oven to 180°C/356°F
Line two baking trays with grease proof baking paper and set aside.
Combine the dry ingredients well in a large bowl, using your fingers if necessary to break up the brown sugar to insure there are no lumps.
In a small bowl add the peanut butter, maple syrup and about half the hot water, whisk the peanut butter and syrup with the water, adding more water when necessary until the mixture is smooth and resembles a thick syrup; you may need more or less than the ¼ cup of water so add it gradually.
In a small jug mix the bi-carbonate soda with the 2 tbs of warm water until it has dissolved, add to the peanut butter mixture and stir through.
Add the peanut butter and maple syrup mixture to the dry ingredients and combine well, the cookie dough should be soft, moist and a little sticky; you can add a little extra maple syrup if you feel it is too dry.
Roll about 1 small tablespoon of mixture into a ball and place on the prepared baking tray. Lightly press each cookie down carefully with the back of a fork.
Place in the pre-heated oven and bake for 8-12 minutes; watch them carefully and remove from the oven just as they start to very lightly golden.
Allow them to rest on the baking tray for 5 minutes before placing on a wire rack to cool.
Perfect for morning or afternoon tea, as a snack or in your lunch box… enjoy!!
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