Plant-Based Peanut Butter Choc Chip Cookies

Shout out to my junior taste testers, Ted and Harry, for giving these vegan peanut butter and chocolate chip cookies the big thumbs up.

You’ll need an electric mixer for this one, plus some patience in letting them cool before devouring!

Prep time 15mins Cooking Time 15mins

Makes around 20 cookies depending on the size you roll

INGREDIENTS

1/2 cup of vegan butter (I used Nuttelex buttery)

1 cup of fine brown sugar

1 cup of crunchy peanut butter

1 tbsp vanilla extract

1 and 1/2 cups of plain flour

1 tsp baking powder

1/2 tsp salt

2 tbsp oat milk

180g dark chocolate (dairy free, I used Green & Blacks 70% cocoa)

METHOD

Step 1 Preheat the oven to 190 degrees and line a baking tray with baking paper

Step 2 Add the brown sugar and vegan butter to an electric mixer and cream together

Step 3 Add the peanut butter and vanilla to the mix and continue mixing until well combined

Step 4 In a separate bowl, sift together your flour, salt and baking powder

Step 5 Add your wet ingredients to the dry ingredients bowl, then hand mix together until it becomes a crumbly dough

Step 6 Add a tablespoon of milk and mix through, if the cookie dough is a thick and malleable mixture (without being too crumbly) then you’re good to go. If it’s too crumbly then add another tablespoon of oat milk and mix through

Step 7 Break or crush up your chocolate and mix through the cookie dough

Step 8 Use a tablespoon to scoop out a large amount of mixture (eg a really heaped tablespoon) and roll into balls, place them onto your baking tray, leaving a couple of inches between the cookies

Step 9 Bake for 12 mins until the tops are golden brown, leaving the middles nice and soft

Step 10 Let the cookies cool and firm up on the baking tray before moving them (or trying to eat them - trust me they’re so much better once they’ve cooled).
Enjoy!