I made these Peanut butter cookies after reading Deliciously Ella: The Plant-Based Cookbook by Ella Mills, you can see here my review of the book. The book is interesting, she talks about her journey, not only shares recipes, so do browse it if you have the chance.
I was excited to try a vegan recipe of peanut butter cookies, as I’ve made before Peanut butter biscuits, but to make those I’ve used butter and one egg. These cookies are good, both myself and my husband enjoyed them.
I’ve used sugar instead of coconut sugar and sugar syrup instead of maple syrup, so the recipe is not exactly like she wrote it in the book. I did like the cookies, but I would add a bit more flavour by adding a bit of cinnamon or some flavouring.
Ingredients for 10 Peanut butter cookies:
– 150g porridge oats
– 100g smooth peanut butter
– 35g rice flour
– 50ml sugar syrup
– 50g sugar
– 60g coconut oil, melted
Preheat the oven at 190C or 170C if you have a fan assisted oven.
Make the cookie mixture by putting all the ingredients in a bowl and mix them with a spoon, until all the ingredients are incorporated. Line a baking tray with baking parchment. Scoop cookie mixture with a spoon and shape it in our hands. You can weight in the mixture, so all the cookies are the same size. Put the tray in the oven and bake for 10 to 15 minutes. I’ve kept them in the oven for 12 minutes.
Remove the tray from the oven and leave the cookies on the tray to cool for at least 10 minutes. The cookies are still crumbly when hot. After those 10 minutes, you can transfer them on a cooling rack to cool down completely. You can now enjoy them.
Have you ever tried one of Deliciously Ella recipes or peanut butter cookies?