Roast Peanut Choc Chip Cookies
This vegan cookie recipe delivers the ultimate sweet and salty treat by pairing rich dairy-free chocolate chips with crunchy roasted peanuts. Soft-baked and golden, they're an irresistible upgrade to a classic favourite.
Serves 12 | Prep time: 15 mins | Cooking time: 20 mins
INGREDIENTS
- 120g of vegan butter (melted)
- 1/2 cup of brown sugar
- 1/2 cup ground flax seed
- 1/2 ground roasted peanuts
- 1 tsp vanilla essence
- 1/2 cup plant milk
- 1 tsp baking powder
- 1 1/2 cups of wholemeal spelt flour
- vegan chocolate chips
METHOD
- Preheat the oven to 190C / 375F and line a baking tray with baking paper.
- Melt the vegan butter. Be careful not to burn the butter! Just get the pot warm, then let it do its thing slowly.
- Put the melted butter into a bowl and add the sugar. Mix well.
- Add the plant milk and the vanilla and mix until combined. Add the rest of the ingredients and mix well. (Note: It should look like cookie dough. If it’s too wet add some more flour, if it’s too dry add some more plant milk.)
- Scoop out a small amount and roll into a ball with your hands. Place ball onto baking paper and squash flat so it is about 1 cm thick. Repeat for the rest of the mix.
- Bake cookies in the oven for about 20 to 25 min or until golden brown. (Note: They won’t spread too much so you won’t need to leave too much space in between them.)
I hope you enjoy these!
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Growing up on a small farm in northern Victoria, veganism was the furthest thing from my mind, other than being something I couldn’t spell. I thought the idea of it sounded ridiculous. I was well indoctrinated into the idea that animals are a commodity. See all recipes by David
