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Chewy Peanut Butter Cookies

Peanut butter is a family favourite, as too are cookies. So what better than to combine them both to make peanut butter cookies! This recipe is vegan.


1½ cups finely ground oats or oat flour*
1 cup unbleached all-purpose flour
½ tsp baking powder
½ tsp baking soda
1 cup natural unsalted peanut butter
2 Tbsp water
½ cup maple syrup
1 tsp vanilla extract
1 cup light brown sugar
⅔ cup non-dairy margarine

* Grind normal oats in a clean coffee mill or dry blender to make the flour. If you are going to make these often then grind a larger amount of oats at one time and store in a sealed container.

Cooking Instructions

  • Preheat your oven to 180°C.
  • Line baking sheets with parchment paper.
  • In a large bowl, sieve together the flour, baking powder, baking soda, and salt; stir in the ground oats and set aside.
  • Use an electric mixer (or strong arms!) to beat the peanut butter and water together in a large bowl until smooth.
  • Add maple syrup and vanilla and beat until well blended. Add sugar juice and non-dairy margarine and beat until incorporated.
  • Add dry ingredients and beat on a low speed just until completely blended.
  • Drop the dough by tablespoonfuls onto the baking sheets.
  • Press a crisscross pattern onto the tops of cookies with the tines of a dinner fork.
  • Bake until the tops are lightly browned but cookies are still slightly soft, 10 to 12 minutes.
  • Cool on racks.
  • The cookies can be stored in an airtight container for several days. They can also be frozen in sealed zip lock bag.
Serves 36 people

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