Peanut butter cookies

Ingredients

• 100 g pastry flour
• 50 g vegan butter
• 150 g peanut butter
• 50 g sugar
• 15 ml plant-based milk
• 1 g baking powder
• 20 g peanuts (optional)

Missing an ingredient?

• What to use instead of sugar
• What to use instead of all-purpose flour
• What to use instead of soy milk
• What to use instead of baking powder
• What to use instead of vegan butter

Instructions

1. Preheat the oven to 190°C (375°F), conventional (top and bottom heat), and line a baking sheet with parchment paper.
2. Beat the vegan butter with the peanut butter and sugar until creamy.
3. Add the plant-based milk. Mix the flour with the baking powder and add it gradually, mixing well.
4. Roll into balls, place them on the baking sheet and flatten them so they're wide and thin. If you like, top them with the chopped peanuts.
5. Bake at 190°C (375°F) for 11-14 minutes, until the edges start to brown (if they're very thin, 11 minutes will do).
6. Let them cool completely on a wire rack.

Nutrition facts

Approximate, per serving (about 47 g). Calculated with data from USDA FoodData Central.