Preparation Time – 10 minutes

Cooking Time – 10 minutes

Servings – 20 cookies, two logs of cookie dough

Ingredients

  • 110g vegan butter, room temperature
  • 120g Nutshed Smooth Peanut Butter
  • 100g caster sugar
  • 100g soft brown sugar or coconut sugar
  • 60ml tbsp oat milk**
  • 170g plain flour*
  • ½ tsp baking powder*
  • ½ tsp baking soda*
  • 70g dark chocolate, chopped into chunks
  • 2 tbsp chopped peanuts, optional

Directions

  1. Preheat your oven to 180C (350F) if you’re baking the cookie dough immediately and line a baking tray with baking paper.
  2. Beat together the sugars, vegan butter and peanut butter in a bowl using an electric beater or you can use a stand mixer if you have one in your possession! Add the oat milk to form a thick smooth fluffy paste.
  3. Sieve in the flour, baking powder, and salt. Mix to combine the wet and dry ingredients and then fold in the chocolate chunks and chopped peanuts. I usually use my hands at this point. You can divide the dough into 20 balls and flatten them lightly between your palms or divide the dough into two logs.
  4. At this point the cookies can be baked for 8 – 10 minutes, or the cookie rounds or logs can be chilled for up to 4 days or placed into the freezer for up to one month. In order to bake from the fridge, remove the cookies for 10 minutes while your oven preheats. Thaw the dough in the fridge overnight if intending to bake from frozen. You could bake the cookies directly from the fridge or freezer, they just might not spread much or at all.
  5. You can also eat this cookie dough unbaked and it’s delicious. Ensure you use heat treated flour if doing so to remove bacteria. See note below.
  6. Allow baked cookies to cool on the tray for 10 minutes once baked and then transfer to a wire rack. Store in a sealed container for 4 -5 days.