Vegan peanut butter cookies

Make some moreish vegan peanut butter cookies for a welcome mid-morning treat. Made with dairy-free ingredients, they’re sure to be loved by all

Prep:20 mins
Cook:15 mins
plus chilling
Easy

Nutrition per serving

kcal 270
fat 14g
saturates 3g
carbs 29g
sugars 0g
fibre 2g
protein 7g
salt 0.3g

Ingredients

100g dairy-free margarine
100g caster sugar
2 tbsp vanilla paste
100g crunchy peanut butter
225g plain flour
3 tbsp roasted peanuts, split in half

Method

Beat the margarine, sugar and vanilla using an electric whisk for 1 min until pale and smooth, then mix in the peanut butter and flour until fully incorporated. Bring together into a smooth dough with your hands.
Roll out the dough between two sheets of baking parchment until it’s about 1cm thick. If the dough is very soft (this will depend on the margarine used), chill for 45 mins until firmed slightly. Heat the oven to 160C/140C fan/gas 3 and line one large or two medium baking trays with baking parchment.
Cut circles out of the dough using an 8cm cookie cutter, placing the rounds on the lined baking trays. Press a few peanut halves, cut side-up, firmly into the tops of the biscuits. Bake for 12-15 mins until turning lightly golden around the edges. Leave to cool on the trays for 5 mins, then lift onto a wire rack to cool completely.

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