Peanut Butter Cookies

Biscuits and chocolate don’t last long in our house, so I love having recipes I can whip together quickly when we fancy something sweet – in this case, 10pm on a Sunday night!

These cookies are prepped and cooked within 20 minutes, require one bowl and just a handful of ingredients.

Buttery, indulgent and satisfying – everything a cookie should be!


The Recipe

  • 1 flax egg (1 tablespoon of ground flaxseed + 2.5 tablespoons of water)
  • 1/2 cup vegan butter (I use Vitalite Sunflower Spread)
  • 1/2 cup soft brown sugar
  • 1/4 cup caster sugar
  • 1 tablespoon crunchy peanut butter
  • 1-2 tablespoons of small walnut chunks
  • 1/2 a teaspoon of baking soda
  • 1/2 a teaspoon of salt
  • 1/2 a teaspoon of cinnamon
  • 1 and 1/4 cups of all purpose flour

Ground flaxseed is such a useful product to have in the cupboard! Great sprinkled on yogurt, added to smoothies and for egg substitutes in baking. Plus 1 tbsp = your RDA of omega 3! Available from virtually all supermarkets and health food shops, cheap as chips and lasts for ages.

Remember, walnuts are also a great source of those all important omega 3 fatty acids!

  1. Preheat your oven to 180.C and line two baking trays with foil or parchment paper.
  2. In a small bowl, make your flax egg and set aside.
  3. With a hand blender, beat the butter for a few minutes until light and fluffy. Add the sugar, and beat for another minute or so. Then mix in your flax egg, peanut butter and walnuts.
  4. Beat in the remaining ingredients until a soft dough is formed. Taste and adjust sweetness or cinnamon if necessary.
  5. With your hands, shape little balls of dough and place spaced a few centimeters apart on your baking trays. Bake for 12 minutes then transfer to a cooling rack for a further few minutes to firm up. Enjoy!



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