Yes… a truly wonderful combination! Sinead wanted cookies for her birthday instead of a birthday cake – well she received both. I revamped the recipe for it to be vegan in celebrating January 2021 Vegan month.
- 50g Peanuts
- 125g Smooth Peanut Butter
- 125g Stork or vegan butter equivalent
- 100g Coconut Sugar
- 100g Caster Sugar
- 200g Plain Flour
- 1/2 tsp Bicarbonate of soda / baking soda
- 100g Cacao Nibs or Vegan chocolate buttons
Method having fun baking!
Here we go… preheat the oven to 180℃ Roast the peanuts in a roasting tin for 8 to 10 minutes. Leave to cool.
In a large saucepan melt the peanut butter and stork on a low heat stirring to combine.
Combine in a mixing bowl both the sugars adding the peanut butter mixture and beat together until combined.
In a mixing bowl add the flour and bicarbonate of soda blending them together. Add to the peanut butter mixture and mix well.
Covering your bowl with a tea towel or wax wrap place your bowl in the fridge for half hour.
Remove from the fridge and preheat oven to 180℃
Add the cacao nibs and chopped up peanuts into the cookie dough and mix them well.
Scoop cookie dough using an ice cream scoop or spoons onto a baking tray. Bake for 13 to 15 minutes until golden brown. Cool on baking tray and then transfer to a rack to finish cooling.