These are more of a crisp or crunchy cookie that can be eaten on the run or dipped in yoghurt as a breakfast cookie; or topped with a thin layer of Nutella for the lunchbox. They are comparatively low in sugar with good amounts of fat, fibre, and protein. For a soft and chewy version, try these vegan Peanut Butter Cookies.
I note that the peanut butter used contains only two ingredients: peanuts + salt. It’s also easy to make peanut butter at home as an alternative to commercial brands containing sugar, molasses, and hydrogenated oils.
- 2c flour
- 1/4 cup almond meal
- 1/4 cup fine oats (i.e. Milk Oaties or Instant Porridge)
- 1/2 cup crumbled Weetbix
- OR: try an alternative breakfast cereal, like Cornflakes or Sultana Bran.
- 3 Tbsp Dutch Cocoa
- 1/2 tsp salt
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 Tbsp apple cider vinegar
- 2 eggs
- 1 tsp vanilla essence
- 1/2 cup coconut oil
- 3/4 cup brown sugar
- 3/4 cup smooth peanut butter
- 1/4 cup milk (or rice milk)
Allergies: soy free, dairy free*.
- Preheat oven to 180’C / 360’F.
- In a large mixing bowl, combine all ingredients. I prefer to add all the dry ingredients, and then in mix in the wet ingredients.
- Knead everything together. It will gradually turn to a soft cookie dough.
- Roll the dough into small balls and lightly flatten (with a fork or fingers).
- Place cookies on a baking sheet / lightly oiled baking tray.
- Bake for 15-18 minutes or until cookies begin to brown.