Building an optimal Peanut Butter Chocolate Chip Cookie.
Store the cookies in an air tight container at room temperature for about one week or in the freezer for up to two months.
Vegan, gluten-free, and healthy enough to enjoy for breakfast, a snack.
Ingredients of Vegan chocolate peanut butter cookies
- It's 150 grams of dairy free spread (softened).
- It's 70 grams of peanut butter.
- It's 220 grams of caster sugar.
- Prepare 320 grams of self raising flour.
- You need 100 grams of dark chocolate.
Vegan chocolate peanut butter cookies step by step
- Preheat oven to 220 (electric) or 200 (fan) degrees Celsius.
- Beat together butter and sugar until smooth and well combined.
- Sift in flour and gently mix until well combined (the mixture should be crumbly but hold together when compressed).
- Chop chocolate into small pieces.
- Add to cookie batter and mix.
- Lightly grease a baking tray.
- Form small, evenly sized balls with cookie batter.
- Bake for 10-12 minutes or until golden brown.
- Transfer to wire rack to cool for 5 minutes before serving.
If dipping in chocolate: Melt the chocolate and coconut oil in a double boiler (this can be. Peanut butter - I used unsalted natural peanut butter, no sugar added. I recommend to use fresh, runny peanut butter or the recipe won't work Nutrition panel is for one vegan chocolate peanut butter cookie. We realised we've never shown you beautiful people any baking recipes so here's one that we've been making lately. It's an easy vegan and oil free recipe.
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