I wanted to bake something vegan friendly to take into work and a quick Google search lead me to this useful article on Jamie Oliver’s website. I was instantly drawn to the peanut butter cookies as I’ve had a bit of a thing about peanuts recently and kept my fingers crossed that they’d be a popular choice. I was pretty excited to see that not only were they vegan but they were gluten free too!
They were tasty with a nice crunch and crumble. They seemed to go down well with everyone but I kept a couple at home and they definitely didn’t last long!
Ingredients: (Makes 12 large cookies or 18 smaller cookies)
- 125 g of coconut oil
- 125 g of brown sugar
- 1/2 cup (125g) of peanut butter
- 2 tsp of vanilla extract
- 1 tbsp of chia seeds mixed with 3 tbsp of water, left to stand for 10 minutes
- 225 g of gluten free plain flour
- 50 g of raw peanuts or almonds (I used flaked almonds)
- Preheat the oven to 180°C.
- Line a couple of baking trays with baking paper.
- With an electric (or handheld) whisk, beat the coconut oil and brown sugar until light and creamy.
- Add the peanut butter, vanilla and chia seed mix until the well combined and smooth.
- Fold in the flour and nuts until well mixed.
- Spoon the mixture onto the lined tray and flatten them slightly into more of a cookie shape.
- Bake for 20 minutes or until golden brown and then leave to cool on cooling racks.
- Eat and enjoy!