Crunchy Vegan Peanut Butter Cookies

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Wholemeal flour in one hand, PB Powder in the other, I was ready.
Sort of…

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.

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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.




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