Peanut Butter Chocolate Chip Cookies
Crunchy Peanut Butter – 130g
Vegetable Oil – 100ml
Caster Sugar – 100g
Light Brown Sugar – 75g
Oat Milk – 60ml
Plain Flour – 200g
Baking Powder – ½ tsp
Bicarbonate of Soda – ½ tsp
Pinch of salt
Dark Chocolate Chips – 130g
Now, there is basically nothing I love more in the world than nut butters, and peanut butter is king of all nut butters. And what combination is more classic than peanut butter and chocolate? NONE.
We’re pretty lucky in the UK, in that we have a plethora of accidentally vegan biscuits and cookies to choose from. But I don’t think I have ever found vegan peanut butter cookies in the shop (please do let me know if I’m wrong!) There’s also nothing better than hot gooey cookies when they’ve just come out of the oven.
Now, let’s not beat around the bush. These cookies are not healthy, but they are delicious. You can definitely sub some of the ingredients above, and I’ll go in to that in further detail below. But for now, let’s get straight to the method. These are ridiculously easy to make.
1) Pre-heat oven to 200 degrees (180 for fan assisted ovens)
2) Mix your peanut butter, vegetable oil, both sugars and milk in a bowl. This mix is delicious in itself. Do not eat it all. Seriously, resist. The final product is worth it, I promise.
3) Mix in flour, baking powder, bicarbonate of soda and salt. You want this to form a doughy texture. If the mix seems too wet, then that’s fine. Just add in a bit more flour. You’ll need to be able to form firm balls with the mixture.
4) Add in your chocolate chips. I didn’t actually have any chocolate chips, so I used mini dark chocolate buttons and they worked fine.
5) Form the dough in to balls. You can make these any size you want. I split mine in to 15 balls, and this made quite large cookies. You can form them in to smaller balls to make smaller cookies.
6) Place them on to a baking tray and press them down so they make flat disks. Make sure you leave space between the different cookies, as they will grow in the oven.
7) Cook them for 10 – 12 minutes. One of the most important things to learn with vegan baking is that cookies and cakes will still seem soft when you take them out of the oven, and you may think you need to leave them in for longer. Don’t. They will firm up outside of the oven. Take these out when they start browning.
8) When you take them out, leave them on the baking trays for 5 minutes to firm up, before transferring them to a cooling rack.
9) EAT! Best enjoyed with a nice cup of tea
I always use plain flour, but there is no reason why you can’t sub this for a gluten free flour.
If you don’t have any brown sugar, then they would still work if you just use white sugar. They would have a less ‘caramelised’ taste to them, but they would still be delicious.
You can also use any plant milk you like. My favourite plant milk is oat, but if you prefer hemp, soy or almond then these will all work fine.
You can use a lot less chocolate than I did. I just really love chocolate chips! You could even do them without, and just make a peanut butter cookie.
I also think these will work great with different nut butters. You would just need to play around with the amount of oil, as different nut butters have different textures.