Okay, these aren’t exactly nutritious but they are absolutely delicious and hubby and I have had more batches of these recently than I care to admit.
These are soft, gooey, and sweet, with a hint of peanut butter that really rounds these off well.
These cookies prove, once again, that eating vegan does not mean giving up your favourite foods!
- 120 mL plant milk
- 50 g caster sugar
- 90 g brown sugar
- 50 g coconut oil
- 50 g peanut butter
- 1 tbsp vanilla extract
- 210 g self-rising flour
- 1 1/2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/4 tsp salt
- 100 g vegan chocolate chips
Preheat oven to 190C/170C fan/gas 5.
Cream together sugar, oil, and peanut butter.
Mix in plant milk and vanilla.
In a separate bowl mix the dry ingredients (except for chocolate chips).
Combine the wet and dry mixtures.
Mix in chocolate chips.
Roll into tbsp sized balls and place on a baking tray lined with baking paper.
Bake for approximately 8 minutes.
*I used unsweetened almond milk but any plant milk would be fine.
*You could replace the peanut butter with almond butter or more coconut oil if you are avoiding peanuts.
*I sometimes like to add a tablespoon of molasses to these cookies for an added depth to the flavour but I know not everyone is a fan or even has this ingredient to hand!
*For the vegan chocolate chips I just roughly chopped a bar of 74% dark chocolate.