These Peanut Butter Cookies are crunchy on the outside and soft inside. The trick with these biscuits is to let them cool completely before moving them or eating them. They will fall apart if you don’t let them cool completely. A delicious peanut butter flavour awaits you!
“If you feel something is missing in life, it’s almost always a biscuit.” Unknown
Peanut Butter Chia Cookies
Makes 12 large cookies
Ingredients
1& 1/2 cup self raising flour
pinch of salt
1 cup brown sugar
3/4 cup peanut butter (smooth or crunchy it doesn’t matter)
1/2 cup vegan butter (I used nuttelex)
1 teaspoon vanilla essence
1/2 cup white chia seeds
1/2 cup ground peanuts (optional)
What do I do now?
Preheat the oven to 180 degrees celsius. Line a baking tray with baking paper.
In a large bowl combine peanut butter, vegan butter, brown sugar, vanilla essence and mix with a hand mixer until creamy and blended. Fold in the flour, chia seeds, salt and (optional) crushed peanuts (add a little water if it looks too thick – it should resemble cookie dough).
Roll into balls and flatten with a fork or your fingers. Please them about 4cm apart. Bake for 10 minutes.
Don’t over bake and let the cool COMPLETELY before eating or they will crumble into pieces (I tried it as the smell was so good and I was hungry – still tasted good but made a mess!).
Anything else I should know?
These will last for about a week in an airtight container.
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