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

Details

  • Cuisine: British
  • Recipe Type: Cookies
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 6

Step-by-step

  1. Add both sugars to a large bowl and pour in the oil, water and vanilla, mixing well. Stir in the peanut butter until smooth.
  2. Add the flour, oats, baking powder, bicarbonate of soda and fine salt and stir until all the flour is incorporated.
  3. 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.
  4. Preheat the oven to 180°C (160°C fan/350°F/gas mark 4). Line two baking sheets with baking paper.
  5. 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.)
  6. 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.
  7. 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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