Name: Peanut Butter and Dark Chocolate Chip Cookies – Vegan, Gluten Free, No Processed Sugar
Prep time: 10 min
Cook time: 12 min
Ingredients: 1 tablespoon ground flax seed mixed with 3 tablespoons warm water; 225g natural peanut butter – either smooth or crunchy; 65g maple syrup; ½ teaspoon bicarbonate of/baking soda; ⅕ teaspoon fine salt; 1 teaspoon vanilla paste or extract; 50g dark chocolate, chopped (70% cocoa solids); sea salt granules (optional)

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This is a vegan version of a wonderful Nigella recipe for Peanut Butter and Dark Chocolate Chip Cookies, I only recently came across. Bursting with peanut butter flavour, they have a light, soft, melt in the mouth texture, studded with delectable luscious lumps of chopped dark chocolate. Lightly sweetened with maple syrup, the addition of bicarbonate of soda ensures a wonderful airy biscuit. With no flour, you need only 6 ingredients to make these quick and easy delectable vegan treats. See here for the very slightly adapted version of the original recipe, which also happens to be dairy and gluten free.

Photograph of Peanut Butter and Dark Chocolate Chip Cookies - gluten and dairy free — **Peanut Butter and Dark Chocolate Chip Cookies – Gluten and Dairy Free**

How to make Peanut Butter and Dark Chocolate Chip Cookies – Vegan, Gluten Free, No Processed Sugar

Collect all your ingredients together:

ground flax seed mixed with warm water
natural peanut butter – either smooth or crunchy
maple syrup
bicarbonate of/baking soda
fine salt
vanilla paste or extract
dark chocolate, chopped (70% cocoa solids)
sea salt granules (optional)

Now make these fabulous vegan cookies:

First stir the warm water into the flax seed powder and set aside to thicken.
Weigh the peanut butter, maple syrup, bicarbonate of/baking soda and salt into a mixing bowl and beat to mix with a wooden spoon.
Stir in the flax seed and water mix and vanilla paste until throughly mixed but do not over mix.
Chop the chocolate into small chunks and fold into the cookie dough. Again be careful not to over mix.
Scoop out 12 – 14 cookies, roughly 2 tablespoons in size. I use a small ice cream scoop and top with a small pinch of sea salt granules, if using.
Lay spread out on a baking parchment lined baking tray and cook in the centre of a preheated oven for 11 – 12 minutes, until very slightly browning on the edges. Remember, they will continue to cook when they come out of the oven. If you over-cook them, they will become dry.
Leave on the tray for 10 minutes and then transfer to a wire rack to cool.

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Peanut Butter and Dark Chocolate Chip Cookies – Vegan, Gluten Free, No Processed Sugar

Bursting with peanut butter flavour, these vegan, gluten free cookies have a light, soft, melt in the mouth texture, studded with delectable luscious lumps of chopped dark chocolate.

Makes 12 – 14

Course afternoon tea, Morning Coffee, Snack, treat

Keyword brownie cookies, dark chocolate, peanut butter, vegan

Prep Time 10 minutes

Cook Time 12 minutes

Ingredients

1 tablespoon ground flax seed mixed with 3 tablespoons warm water
225g natural peanut butter – either smooth or crunchy
65g maple syrup
½ teaspoon bicarbonate of/baking soda
⅕ teaspoon fine salt
1 teaspoon vanilla paste or extract
50g dark chocolate, chopped (70% cocoa solids)
sea salt granules (optional)

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to fan oven 160°C/180°C/350°F/Gas 4.
First, stir the warm water into the ground flax seed and set aside to thicken.
Weigh the peanut butter, maple syrup, bicarbonate of/baking soda and salt into a mixing bowl and beat to mix with a wooden spoon.
Stir the flax seed egg and vanilla paste into the peanut butter mix until combined, but do not over mix.
Chop the chocolate into small chunks and fold into the cookie dough. Again be careful not to over mix.
Scoop out 12 – 14 cookies, roughly 2 tablespoons in size. I use a small ice cream scoop. Top with a small pinch of sea salt granules, if using.
Lay spread out on a baking parchment lined baking tray and cook in the centre of a preheated oven for 11 – 12 minutes, until very slightly browning on the edges. Remember, they will continue to cook when they come out of the oven. If you over-cook them, they will become dry.
Leave on the tray for 10 minutes and then transfer to a wire rack to cool.