Hey my guys! I think it’s safe to say that my all time favourite treat would have to be cookies! I would take a cookie over a slice of cake any day. Kinda weird being that I’m a cake decorator, but there’s something about a cookie that just makes me weak. I can’t resist them. What are you favourite sweet treats?! I needs ta know!
My family adores peanut butter, so when it comes to cookies, this flavour is a no brainer.
This recipe is almost like a shortbread in that it’s got a melt in your mouth tenderness, but a slight chewiness in the centre of the cookie as well. So for me, it ticks all the boxes.
I haven’t had any new videos for while because this whole lockdown thing has kept me BUSY! I honestly have been non stop with kids, school work, course work for myself, business goals, and baking. And video editing takes FOREVER! So today I treated it like a live video (so scary for me as I’m out of practice) with very quick editing, so that you guys can have the video, and the recipe all in one day. I hope you enjoy the craziness that are my kids! I’ll be bringing more videos for you featuring Yours Truly, because that’s just how I’m going to have to roll. It seems to work better for my crazy schedule 😜 So start getting used to this mug! 😅
Vegan Peanut Butter Cookies
Ingredients
- 220 g Plain flour
- 3/4 tsp Baking Soda (Bicarbonate of Soda)
- 1/2 tsp Salt
- 210 g Creamy or Crunchy Peanut Butter Do not use all natural peanut butter if you can help it
- 100 g Vegan Block Butter softened, or Margarine
- 200 g Brown Sugar
- 1 Tbsp Vanilla Extract
- 1 Tbsp Water
Instructions
- Preheat the oven to 150 degrees . Line 2 baking sheets with baking paper or a Silpat liner.In a medium bowl whisk together the flour, salt, baking soda. Set aside.
- Mix the butter, sugar, vanilla, peanut butter, and water together with a hand or stand mixer until light and fluffy. Slowly mix in the flour mixture. If you find the dough a bit stiff, add more water. Just a tablespoon at a time.
- Using a scoop or your hands, roll out little balls of dough and place them a few inches apart on the cookie sheet. Press the dough with the back of a fork, and then again the opposite way to create a cross hatch. Place the fork in some flour before scoring if it starts to stick.
- Bake for 12-15 minutes until golden around the edges. Let cool and serve.