Vegan Peanut Butter Cookies

Ingredients

For 20 portions

• 🥜 16 Tbsp peanut butter
• 🧈 40g plant-based spread
• 🍚 120g brown sugar
• 🍚 40g sugar
• 🥛 3 Tbsp soy drink
• 🥄 1 Tsp vanilla extract
• 🌾 160g flour
• 🧂 0.5 Tsp bicarbonate of soda (baking soda)
• 🧂 1 pinch salt

Method

1. Heat the oven to 180°C (160°C fan) and line two baking trays with baking paper. Use a block-style plant-based spread for baking if you can: soft tub spreads make the cookies spread more.
2. Beat the peanut butter, plant-based spread, brown sugar and sugar together for 2 minutes until creamy.
3. Beat in the soy milk and vanilla.
4. Add the flour, bicarbonate of soda and salt and stir until just combined into a soft dough. If it's too sticky to roll, chill it for 15 minutes.
5. Roll the dough into walnut-sized balls (about 25 g each) and put them on the trays, 5 cm apart. Flatten each one with a fork, then again at right angles, to make the criss-cross pattern.
6. Bake for 10–12 minutes until golden at the edges but still soft in the middle. They firm up as they cool.
7. Leave on the trays for 10 minutes, then move to a wire rack to cool completely. They keep for up to 5 days in an airtight tin.