Vegan Chocolate Peanut Butter Cookies
The only recipe you will ever need for delicious eggless cookies. This recipe for vegan chocolate peanut butter cookies is a variation of the delicious and widely loved Pret vegan cookies.
These vegan chocolate peanut butter cookies are soft, indulgent and oozing with chocolate. They are absolutely delicious and they are unbelievably easy to make.
These cookies will keep well for a few days in an airtight container. You can also freeze individual cookies for when you need a little treat.
Enjoyed best fresh out of the oven whilst still warm!
- Sugar – This recipe uses caster sugar and light brown sugar. The light brown sugar helps to keep the cookies moist and give them a lovely rich flavour. I like to sieve my caster sugar to remove all the lumps, especially if it has been in the cupboard for a while.
- Sea salt – The addition of sea salt brings out the richness in the chocolate and the caramel flavour of the light brown sugar
- Dark chocolate – I only use dark chocolate in this recipe, but you could use half milk and half dark chocolate if you want a lighter flavour taste. I often think milk chocolate is nicer for children. If you are vegan or follow a dairy-free diet, of course just use your trusted chocolate brand. I like to use a good quality chocolate because it really does make such a difference. I use Lindt chocolate in most of my chocolate bakes. I love it for its high cocoa content, and the fact that its easy to find in most shops and is an affordable high quality chocolate.
- Sunflower oil – Any cooking oil with a mild flavour will work for these cookies, for instance vegetable oil or melted butter if you are not following a vegan or dairy free diet.
- Golden syrup – The syrup helps to combine the mixture, as well as providing a lovely caramel flavour.
- Water – This again helps to bind the mixture together. We are trying to make the cookies soft and moist without the addition of egg, so the final mixture is quite wet but this is completely normal.