We are not vegan, but I don’t think that vegan treats should be only for those who are following a vegan diet. Sometimes they are just far too tasty not to want to gobble them up. These biscuits are an example of a vegan snack that I could easily eat my weight in. Why did we decided to make a vegan biscuit though? As part of my seriously epic spring/summer clean, I have been double checking the ingredients I have stored in my pantry. My baking supplies always tend to overflow out of their allotted shelf space. I have come to conclude that I am a baking magpie. What I mean is that I am drawn to baking ingredients in the same way that a magpie is drawn to shiny things. So I buy things that I don’t have space for with plans in mind that may or may not materialise. During this stock take I discovered half a jar of maple syrup. So this meant vegan cookies were on the menu. Luckily for me, I have a little bit more left so I can make another batch!
This was another mummy-daughter baking session. She was her usual chirpy self and absolutely delighted with the fact that we were making cookies as they are one of her favourite snacks. It was lots of fun scooping the peanut butter out of the tub and dolloping it into the mixing bowl and licking the spoon.
Ingredients
- 75g ground cashews (we did this in food processor)
- 75g ground almonds
- 100g smooth peanut butter
- 65g maple syrup
- 50g vegan chocolate chips
- 1/2tsp baking powder
- 1/2tsp vanilla extract
Method
- Place all the ingredients except the chocolate chips in to a large bowl and mix to bring together.
- Add the chocolate chips and knead with hands to distribute the chocolate chips evening in the mixture.
- Using a tbsp., measure of balls of the dough and place on a baking tray.
- Dunk a fork into a cup of water and then push down on the top of each cookie to create a lattice pattern (both directions).
- Place in the fridge for 15 minutes and preheat the oven to 150°c fan.
- Cook for 8-10 minutes until golden brown and allow to cool before eating.
