These peanut cookies are great when I want something simple; they’ve got very few ingredients and only take 15 mins to make. They are crumbly and oaty which I love; these are one of my favourite sweet treats! There is no preparation involved and very little washing up, perfect for a treat in a hurry. I adapted this recipe from Ella Mills’ newest cookbook, Deliciously Ella The Plant-based Cookbook as they are one of my favourite things from her London deli.
I used a combination of smooth peanut butter and crunchy maple peanut butter (both Pip & Nut) because they are just what I had in my cupboard, however if you do not have the maple variation, use 100g of peanut butter and extra syrup, depending on how sweet you like your cookies. Also, if you don’t like peanuts or fancy changing it up, swap the peanut butter for almond or cashew butter.
This recipe makes 10 cookies.
40g smooth peanut butter
60g crunchy maple peanut butter
35g buckwheat flour
10g brown rice syrup
60g coconut oil, melted
50g coconut sugar
Brown rice or any other plant-based milk if needed
Preheat the oven to 190*C (fan 170*C).
Line a large baking tray with grease proof paper.
Place all the cookie ingredients in a large bowl and mix until well combined.
Add in an appropriate amount of milk to ensure the mixture combines, but isn’t too sticky.
Using a large spoon, scoop balls of the mixture on to the prepared tray, pushing them down a little to form cookie shapes.
Bake in the oven for 10-15 minutes, until golden.
Remove and leave to cool.
(Store in an airtight container.)