Loaded Nut Butter American Cookies

Preparation Time 40 Minutes   Cooking Time 15 Minutes   Makes 24 cookies

Nothing quite beats a cookie or a biscuit to have with a cuppa. For me, if they contain peanut butter or chocolate chips then I am a happy bunny. I have called these nut butter cookies as they work just as well using peanut butter as well as cashew or almond butter. The raw cookie dough does taste like Reese’s cups if you use peanut butter, I could not resist some once the aroma hit me.

Friends and family all loved these cookies and they definitely didn’t hang around for long

  • Nutty
  • Moist
  • Chewy
  • Soft
  • Moreish

These are worth making a double batch of and storing them in the freezer once they are baked. A little bit naughty but then again we all need a little naughtiness in our lives.

Ingredients

  • 115g dairy-free butter
  • 125g peanut butter or nut butter of your choice
  • 100g caster sugar
  • 75g soft brown sugar
  • 3 tbsp aquafaba
  • 1 tsp vanilla extract
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp bicarbonate of soda
  • 1/2 tsp xantham gum
  • 65g  plain flour, I used gluten-free plain flour mix 2
  • 2 tbsp tapioca flour
  • 65g oats, gluten-free if needed
  • 45g chickpea flour
  • 100g vegan chocolate chips
  • 30g chopped peanuts, cashews or almonds

Instructions

  1. Beat the butter, peanut butter and sugars together using an electric mixer for approximately 3 minutes. Making sure the sugar is well combined. Then beat in the aquafaba and the vanilla extract.
  2. Sift together the flours, baking powder, bicarbonate of soda, salt and xanthum gum and add to the mixture, whisk until combined.
  3. Next fold in the oats, nuts and chocolate chips.
  4. Using your hands form small balls from the dough, roughly a tablespoon in size. The mixture should make 24 balls.
  5. Place onto a lined plate and freeze for half an hour before baking.
  6. Five minutes before removing from the freezer preheat the oven to 175C.
  7. Line a large baking sheet with baking parchment and place the balls a little distance apart from each other, they do not really spread much but you make have to do them in two takes.
  8. Bake for 13-15 minutes or until golden brown, pressing down with a large spoon gently halfway through baking.
  9. Let the cookies sit on the baking tray for 5 minutes before transferring to a cooling rack.

These will keep for around 3-4 days in an airtight tin and they also freeze really well.

 

IMGP3356

If you make this, 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.

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