Wholemeal flour in one hand, PB Powder in the other, I was ready.
I’ve been hearing a lot about how baking powder, maple syrup and coconut oil were the keys to a perfectly crunchy cookie, so I decided to try my luck. I purchased baking powder and got cracking. It was crunch time.
It took a couple of trials to perfect this recipe but the end-product was worth the effort. I loved these cookies. They were simple to make, not to sweet, delightfully infused with PB flavours, undetectably Vegan and most important of all, crunchy.
Now here’s what You’ll need:
- 1/2 cup Wholewheat Flour
- 1/3 cup crushed/ ground Nuts (Hazelnuts, Walnuts, Almonds or even Cashews!)
- 3 tbsp Coconut Oil
- 5 tbsp Coconut Sugar
- 5 tbsp PB Powder
- 1/2 tsp Baking Powder
Mix it all together using Your hands/ a food processor/ blender. 🙂
Roll the batter out using a rolling pin/ old wine bottle/ glass till it’s about 0.5cm thick.
Use a cute cookie cutter to get cute cookie forms!
Bake the tray of cookies at 175ºC for 15 – 20 minutes.