I made these peanut butter cookies a couple of weeks back and like a lot of the stuff I bake I almost forgot to share them…that was until I came across the last two in my freezer drawer.
Unravelled and thawed they were even better than I remember.
Before making them I toyed with a few different recipe ideas. At the time I knew I wanted cookies, the only prerequisites were that they were healthy and quick and easy to whip together.
When you have a craving for something that last thing you want is to have to wait a lifetime for them to be ready.
And if you have that much of a longing you want to be able to eat at least threetwo servings without an ounce of guilt.
These peanut butter cookies are the perfect, two is just enough and if you fancy three they’ll do you know harm. Wholegrain, fat free with nutty protein, with minimal sugar added, they’re just sweet enough, and have a bit of staying power leaving you satisfied that bit longer.
Slightly moist and chewy, they have a doughy texture, just starting to crisp on the outside…perfect with a dusting of ground almonds (optional!)
They make a handy little snack or would make the perfect dessert component or parfait layer. If I was making them again I would probably add a couple of tablespoons for toasted peanuts for a bit of internal crunch, but other than they were perfect.
The saved cookies will now be enjoyed with a nice mug of chamomile to tide me over to an early dinner time (my chocolate cherry buckwheat pancake I had for brunch is still keeping me going!). [/dotnotprint]
Vegan Peanut Butter Cookies
Servings – Makes 6 cookies
Preparation Time – 5 minutes
Cooking Time – 15-20 minutes
- 70g (1/2 cup) wholegrain spelt flour
- 60g (2oz) smooth peanut butter
- 2 tbsp apple sauce
- 1 tsp baking powder
- 3 tbsp agave syrup
- 1 tbsp brown sugar
- 1 tbsp soy milk
- 1 tsp ground almonds to dust (optional)
- Preheat oven to 180C (350F).
- Mix together peanut butter, apple sauce, soy milk and agave syrup until well combined and smooth. Add in brown sugar, followed by flour and baking powder.
- Mix until all the all flour is incorporated and a dough has formed; set aside for 30 minutes.
- Wet your hands, take a tablespoon size piece of the dough, shaping it in to a round. Place on a non stick baking tray and flatten out (about half an inch thick). The mixture makes 6 medium sized cookies.
- Place in the oven for 11-15 minutes. They should be brown, have risen slightly and will be solid to the touch.
- Remove from the oven and place on wire rack to allow to cool (if you can’t wait it’s no harm to have a taste straight from the oven, just have a glass of cold soy milk at hand to wash them down as their likely to be a bit hot!)