Easy Peanut Butter Chocolate Chip Cookies (Vegan, Wheat & Gluten free option)
I still can't believe that I haven't posted this recipe on here until today!
I was searching for this recipe to make a batch for myself today, having recently discovered that I'm able to eat organic wheat flours, and I realised that it's actually some time since I made these.
Here's a batch I made in 2014 before I came up with the genius idea of adding chocolate chips ^_^
Up until recently, I've been sticking to the tummy friendly coconut flour version of this recipe (which I will post very soon too) which is also delicious even for those who aren't wheat or gluten free!
This is one of my go to recipes at the end of the month when I'm running out of food and fancy a little treat.
The peanut butter could be substituted with another nut butter if you prefer, and you can mix it up a bit by adding chopped nuts, replacing the chocolate chips with sultanas or anything else you have left in the store cupboard. Go wild and use whatever you fancy!
To make the recipe wheat or gluten free, simply substitute the flour for a wheat or gluten free variety.
Makes 24 cookies
Ingredients
125g / 4 oz Soft margarine suitable for baking
175g / 6 oz Peanut butter (any kind - probably not the one with Marmite in though!)
175g / 6 oz Sugar (any sugar will do, but I prefer demarara or soft brown sugar for this)
1 Flax Egg (Or any vegan egg replacer will do)
100g dark chocolate chips
175g / 6 oz Wholemeal plain flour (I used wholemeal spelt for this today!)
2 tsp baking powder
1/4 tsp bicarbonate of soda (baking soda)
Method
Grease & line 2 baking sheets with greaseproof paper (parchment paper.)
Put the margarine, peanut butter & sugar into a mixing bowl and mix until smooth.
Beat in the egg replacement.
Add the chocolate chips and mix well.
Sift the flour, bicarbonate of soda & baking powder together, and add to the mixture. Make sure you add any bran caught by the sieve.
Mix to form a sticky dough.
Cover & chill in the fridge for 30 minutes. This is an important step to make the dough easier to work with.
Once chilled, preheat the oven to 190C and divide the dough into 24, roll into balls and flatten onto your baking trays. Space them apart, remembering that the cookies will spread whilst cooking.
Cook for 12-15 minutes or until browned.
Allow to cool on the trays for 1-2 minutes after removing from the oven, as they may not be solid enough to move yet.
If any have spread and are touching other cookies, gently cut them apart with a sharp knife as soon as they come out of the oven.
I was searching for this recipe to make a batch for myself today, having recently discovered that I'm able to eat organic wheat flours, and I realised that it's actually some time since I made these.
Here's a batch I made in 2014 before I came up with the genius idea of adding chocolate chips ^_^
Up until recently, I've been sticking to the tummy friendly coconut flour version of this recipe (which I will post very soon too) which is also delicious even for those who aren't wheat or gluten free!
This is one of my go to recipes at the end of the month when I'm running out of food and fancy a little treat.
The peanut butter could be substituted with another nut butter if you prefer, and you can mix it up a bit by adding chopped nuts, replacing the chocolate chips with sultanas or anything else you have left in the store cupboard. Go wild and use whatever you fancy!
To make the recipe wheat or gluten free, simply substitute the flour for a wheat or gluten free variety.
Makes 24 cookies
Ingredients
125g / 4 oz Soft margarine suitable for baking
175g / 6 oz Peanut butter (any kind - probably not the one with Marmite in though!)
175g / 6 oz Sugar (any sugar will do, but I prefer demarara or soft brown sugar for this)
1 Flax Egg (Or any vegan egg replacer will do)
100g dark chocolate chips
175g / 6 oz Wholemeal plain flour (I used wholemeal spelt for this today!)
2 tsp baking powder
1/4 tsp bicarbonate of soda (baking soda)
Method
Grease & line 2 baking sheets with greaseproof paper (parchment paper.)
Put the margarine, peanut butter & sugar into a mixing bowl and mix until smooth.
Beat in the egg replacement.
Add the chocolate chips and mix well.
Sift the flour, bicarbonate of soda & baking powder together, and add to the mixture. Make sure you add any bran caught by the sieve.
Mix to form a sticky dough.
Cover & chill in the fridge for 30 minutes. This is an important step to make the dough easier to work with.
Once chilled, preheat the oven to 190C and divide the dough into 24, roll into balls and flatten onto your baking trays. Space them apart, remembering that the cookies will spread whilst cooking.
Cook for 12-15 minutes or until browned.
Allow to cool on the trays for 1-2 minutes after removing from the oven, as they may not be solid enough to move yet.
If any have spread and are touching other cookies, gently cut them apart with a sharp knife as soon as they come out of the oven.
