Preparation Time and Resting 1 hour 125 Minutes
Cooking Time 12-15 Minutes
Makes around 36
Vegan, vegetarian, gluten-free, dairy-free and egg-free
I adore peanut butter and have many happy memories of sunny days and Sunpat peanut butter sandwiches. To be honest, if calories were no object I would love nothing better than to delve into a jar with a big spoon. So peanut butter cookies for me are always a good idea.
Although I have called them peanut butter cookies you can however use any nut butter you prefer or even a seed butter to make them nut-free.
I make these with peanut, cashew or macadamia nut butter. To be honest it all depends on what combination of nut butter I have made up that week. Either way, they are irresistible and great dunkers.
Although nuts are not strictly low-calorie they are high in protein, they contain unsaturated fatty acids. I love to make my own nut butters and I also add a few seeds to my nut butter such as flaxseeds and pumpkin seeds which I roast with the nuts.
DO I NEED A FOOD MIXER
You can do with recipe perfectly well by hand if you do not have a mixer.
- 150g of Peanut butter
- 125g vegan butter, Flora block butter is wonderful in biscuits
- 100g granulated sugar
- 80 g coconut sugar (although you could use all granulated sugar)
- 1 tbsp ground flaxseeds plus 3 tbsp of hot water.
- 150g plain flour ( gluten-free if needed)
- 1/2 tsp baking powder
- 1/2 tsp xanthan gum, (ONLY IF USING GF FLOUR)
- pinch of salt
- 30g ground nuts (optional)
Preheat the oven to 180 C
- Cream together the nut butter and butter until well combined
- Mix the flaxseeds and water, sit aside for a few minutes and then add to the mixture. Beat well for a few minutes.
- Gradually add the sugar a little at a time and wait until each addition is well incorporated. This is to make sure the sugar is thoroughly mixed in
- Sieve in the flour, salt, xanthan gum, and baking powder and stir together making sure it is fully incorporated and that all the flour is mixed in.
- Finally, fold in the nuts, if using then put into a bowl and refrigerate for at least an hour although it can be left overnight.
- Once the dough has been refrigerated, you will notice it is much firmer and easier to roll. Preheat the oven to 185 and start to roll the dough into balls with slightly damp hands. I use a heaped tsp for a size guide for the balls. Place on a lined baking sheet not too far apart as they don’t spread a great deal. Take a fork and press it onto each one.
- Place into oven and cook for around 12-15 minutes. Keep an eye on these as they can turn from perfect overcooked very quickly
- Once cooked leave for a few minutes on the baking tray then move onto a cooling rack. Repeat this with the remaining dough.
To make a flax-seed egg combine 1 tbsp ground flax seeds with 3 tbsp hot water stirred and left to sit for a few minutes to thicken.
Feel free to ring the changes by adding some vegan choc chips for indulgence.
If you decide to give this recipe a try, don’t forget to tag me on twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too. Feedback is so important.
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