Peanut Butter Cookies
Ingredients
Directions
Ingredients
100 g
(3 1/2 oz/1/2 cup) light brown sugar
100 g
(3 1/2 oz/1/2 cup) granulated sugar
100 ml
(3 1/2 fl oz/scant 1/2 cup) vegetable or sunflower oil
70 ml
(2 1/4 fl oz/4 1/2 Tbsp) water
2 tsp
vanilla bean paste
75 g
(2 1/2 oz/5 1/2 Tbsp) peanut butter (smooth or chunky)
240 g
(8 1/2 oz/1 3/4 cups) plain (all-purpose) flour
55 g
(2oz/generous 1/2 cup) rolled (old-fashioned) oats
1 tsp
baking powder
½ tsp
baking soda
¼ tsp
fine salt
200 g
(7oz) dark chocolate, roughly chopped
flaky sea salt, for sprinkling
Peanut Butter Cookies
One of my favourite recipes that I developed over lockdown were these cookies. At a time when going to the supermarket felt like survival of the fittest and eggs were tricky to come by, these vegan cookies saved the day many, many times. I’ve tweaked them a little from the original to allow for a shorter chilling time but, as with most of the cookies in this book, they freeze really well, allowing you to bake a couple at a time when you fancy them.
12-14 cookies
- Add both sugars to a large bowl and pour in the oil, water and vanilla, mixing well. Stir in the peanut butter until smooth. Add the flour, oats, baking powder, bicarbonate of soda and fine salt and stir until all the flour is incorporated. Mix in the chocolate, then cover the bowl with some plastic wrap and place in the refrigerator for 2–3 hours, or until well chilled.
- Preheat the oven to 180 C (160 C fan/350 F/gas mark 4). Line two baking sheets with baking paper.
- Scoop the dough into balls using an ice-cream scoop or your hands. (If you want to freeze some dough, just place the balls in a freezer bag and bake from frozen for a few minutes longer.)
- Place the cookies on the baking sheets, leaving 3–5cm (1–2in) between them to allow for spreading. Sprinkle a little flaky sea salt on top of each one.
- Bake for 10–13 minutes until the edges have set but the middles are still a little soft – they’ll firm up as they cool.
Recipes excerpted with permission A Good Day to Bake by Benjamina Ebuehi, published by Quadrille, March 2022.