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vegan peanut butter choc chip cookies


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5 from 1 review

Description

These vegan peanut butter chocolate chip cookies require 1 bowl, just 7 ingredients and bake in 10 minutes!  A super simple, guilt-free cookie your family will love!


Ingredients

Scale
  • 2/3 cup (165 grams) natural peanut butter (Please see notes)
  • 1/2 cup (75 grams) cashews
  • 1/2 cup (50 grams) almond meal (ground almonds)
  • 1/2 cup (40 grams) desiccated coconut
  • 1 tablespoon vanilla bean paste (or extract)
  • 2 tablespoons pure maple syrup
  • 65 grams (dairy-free) dark chocolate, cut into small pieces

Instructions

  1. Preheat oven to 160 degrees celsius (350F) and line an oven tray with baking paper. Set aside.
  2. Place the peanut butter, cashews, almond meal, desiccated coconut, vanilla and maple syrup into the large bowl of a food processor and blitz until smooth.
  3. Gently fold through the dark chocolate pieces.
  4. Using wet (or oiled) hands take teaspoons of the dough and shape into cookies. Arrange cookies on tray, slightly flatten with fork.
  5. Bake for 10-12 minutes or until golden. Enjoy x

Notes

Natural peanut butters can vary greatly in their oil content, if your cookie dough isn’t sticking together simply add a tablespoon of water or melted coconut oil to the dough and pulse to combine.

Cookies are best kept in the refrigerator in an air tight container.  Will keep for 3-4 days.

Cookies are freezer friendly.  Store in an airtight snap lock bag.  Will keep for 3 months.

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Cookies
  • Method: Baking
  • Cuisine: American