Vegan peanut butter cookies recipe
You won't even realise these moreish peanut butter cookies are vegan. They freeze really well, allowing you to bake a couple at a time when you fancy them.
This recipe makes 12-14 cookies.
Ingredients
- 100 g light brown sugar
- 100 g caster (granulated) sugar
- 100 ml vegetable or sunflower oil
- 70 ml water
- 2 tsp vanilla bean paste
- 75 g peanut butter (smooth or chunky)
- 240 g plain (all-purpose) flour
- 55 g rolled (old-fashioned) oats
- 1 tsp baking powder
- 0.5 tsp bicarbonate of soda (baking soda)
- 1 x quarter tsp fine salt
- 200 g dark chocolate, roughly chopped
- 1 pinch flaky sea salt, for sprinkling
- 3.5 oz light brown sugar
- 3.5 oz caster (granulated) sugar
- 3.5 fl oz vegetable or sunflower oil
- 2.5 fl oz water
- 2 tsp vanilla bean paste
- 2.6 oz peanut butter (smooth or chunky)
- 8.5 oz plain (all-purpose) flour
- 1.9 oz rolled (old-fashioned) oats
- 1 tsp baking powder
- 0.5 tsp bicarbonate of soda (baking soda)
- 1 x quarter tsp fine salt
- 7.1 oz dark chocolate, roughly chopped
- 1 pinch flaky sea salt, for sprinkling
- 3.5 oz light brown sugar
- 3.5 oz caster (granulated) sugar
- 0.4 cup vegetable or sunflower oil
- 0.3 cup water
- 2 tsp vanilla bean paste
- 2.6 oz peanut butter (smooth or chunky)
- 8.5 oz plain (all-purpose) flour
- 1.9 oz rolled (old-fashioned) oats
- 1 tsp baking powder
- 0.5 tsp bicarbonate of soda (baking soda)
- 1 x quarter tsp fine salt
- 7.1 oz dark chocolate, roughly chopped
- 1 pinch flaky sea salt, for sprinkling
Details
- Cuisine: British
- Recipe Type: Cookies
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 6
Step-by-step
- Add both sugars to a large bowl and pour in the oil, water and vanilla, mixing well. Stir in the peanut butter until smooth.
- Add the flour, oats, baking powder, bicarbonate of soda and fine salt and stir until all the flour is incorporated.
- Mix in the chocolate, then cover the bowl with some plastic wrap and place in the refrigerator for 2-3 hours, or until well chilled.
- Preheat the oven to 180°C (160°C fan/350°F/gas mark 4). Line two baking sheets with baking paper.
- Scoop the dough into balls using an ice cream scoop or your hands. (If you want to freeze some dough, just place the balls in a freezer bag and bake from frozen for a few minutes longer.)
- Place the cookies on the baking sheets, leaving 3-5cm (1-2in) between them to allow for spreading. Sprinkle a little flaky sea salt on top of each one.
- Bake for 10-13 minutes until the edges have set but the middles are still a little soft – they’ll firm up as they cool.
This recipe is from A Good Day to Bake by Benjamina Ebuehi (Quadrille, £22). Photography: Laura Edwards.
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