Discover our vegan peanut butter cookie recipe!
- 270g peanut butter
- 190g cane sugar or coconut sugar
- 90 ml unsweetened vegetable milk
- 10g vanilla
- 120 g T65 flour
- 6 g powdered yeast
- 1g of salt
👉 Preheat the oven to 180°C and cover your plate with baking paper.
👉 Put the peanut butter, sugar, vegetable milk and vanilla in a container and mix until a homogeneous mixture is obtained.
👉 Add the flour, yeast and salt and mix.
👉 Make balls of pasta of about 3 cm, making sure to space them out because they will swell when cooked. Using a fork, flatten them. You can also sprinkle the cookies with sugar or fleur de sel if you wish.
👉 Bake the cookies for about 10 minutes, until the sides are golden brown. Let them cool for a few minutes before eating.
Good to know: Cookies can be kept in an airtight container for 5 days at room temperature, up to 2 weeks in the refrigerator and 2 months in the freezer!
Treat yourself !