A great teatime treat, these vegan cookies will have even the most ardent peanut butter hater craving more! For non vegans and vegans alike, these cookies are sure to be loved by everyone. Make a double batch and watch them disappear!
These cookies are the perfect combination of caramel, peanuts and chocolate. I’m told it’s ‘just like a Snickers bar’ – but I honestly wouldn’t remember, it’s been so long now! Either way, these cookies are a really delicious, easy, one-bowl-mix-it-all-together recipe. They’re so good I may have eaten 3 in-between them coming out of the oven and being photographed… whoops!
Continuing my vegan baking streak, these cookies contain no dairy and no eggs, and you honestly wouldn’t know. With all the flavour and fat from the peanut butter, it’s one of those rare times you don’t miss the richness that dairy usually brings to a recipe.
You can use whatever type of peanut butter you have in these, and the end result will vary accordingly. I use an all natural, no added sugar, crunchy variety; I love the little pieces of peanut in the cookies and personally think the recipe is sweet enough. However, I’m really keen to try it with smooth peanut butter, and if you use a variety with sugar in it, consider reducing the sugar in the recipe a little.
This recipe is based on a recipe from a vegan baking book that I absolute love and would highly recommend – Ms Cupcake: The Naughtiest Vegan Cakes In Town. Full of all sorts of vegan sweet treats, I’m yet to come across a recipe that hasn’t been a roaring success.
Makes 18 cookies. Takes 15 minutes plus baking and cooling time.
Based on a recipe from Ms Cupcake: The Naughtiest Vegan Cakes In Town.
- 260g peanut butter
- 125g dairy free butter
- 140g maple syrup
- 85g caster sugar
- 70g light brown sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- 100g dark chocolate chips
- 240g plain flour
- Line 2 large baking trays with greaseproof paper and preheat the oven to 160c.
- In a large bowl, add all the ingredients except for the chocolate chips and flour and mix.
- When combined, briefly mix in the chocolate chips, then add the flour and thoroughly mix.
- Scoop out table spoons on the the trays, then roll into rough balls to smooth them out.
- Bake for 15 – 17 minutes, moving the trays around mid way if needed, until golden brown and dry to the touch.
- When baked, bring out of the oven and bang the trays on the counter. This deflates the cookies and gives them their crinkled look and chewy texture.
- Leave on the baking trays for a few minutes then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days.