Little intense vegan peanut cookies drenched in a dark chocolate drizzle. They make the perfect afternoon snack! If you aren’t vegan or don’t have the alternatives on hand, it works with butter, milk, any chocolate (side note: omitting the chocolate is NOT optional, unless you are deathly allergic)… but if you have the option to do a wee plant-based number, why say no?
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup vegan butter, softened
- ½ cup cane sugar
- ½ cup brown sugar
- ½ tsp vanilla extract or ¼ tsp vanilla powder
- 1 cup salted crunchy peanut butter*
- ¼ cup soy milk
- 1 100g bar dark chocolate
- ¼ cup crushed, roasted peanuts
- Preheat the oven to 175C. Line a cookie sheet with parchment or Silpat
- In a bowl, mix together the flour, baking soda, baking powder, and salt. Set this aside for now.
- In a large bowl, cream together the vegan butter, sugars, and vanilla until fluffy. Pour in the peanut butter and soy milk, and stir it in well.
- Add ½ of the dry mixture and mix this in completely. Next, add the remaining flour mixture and stir until completely combined
- If you prefer your cookies to be small and thick, chill the dough in the fridge for about 30 min. If you like your cookies thinner and are okay if they spread in the oven, you can skip this step.
- Roll out small dough balls (about 2 tablespoons of dough) and place it on the prepared cookie sheet. Use a fork to cross-hatch them, pressing down very slightly as you don’t want them to be too thin before baking.
- Bake for 15-18 minutes, until golden and fragrant. Let them cool completely before handling them, as they are quite soft when just out of the oven.
- Meanwhile, microwave the chocolate in a bowl in 30-second intervals until melted.
- When the cookies are cool, dip an edge in the chocolate, and drizzle more over the top. Sprinkle with crushed peanuts before the chocolate sets.
Note** – If your peanut butter is quite thick, microwave it or heat it up so it’s pourable and easier to stir into the batter
Image: Sasha Gill