Chewy, sweet, moreish, easy, wholesome, vegan and damn delicious…. what more could we want in a cookie?! This recipe will definitely be making it into your heavy rotation. Ellen took to task and developed another winner - this time peanut-butter flavoured! Want to use your own homemade peanut butter (go you!)? We’ve also got a FREE recipe for that right here.
We bake all our cookies on silicone baking mats - they are SO convenient, and SO much better for the environment! Find out more about them here…
Makes 14
+ vegan
+ vegetarian
+ egg free
+ soy free
+ refined sugar free
+ gluten free (option)
Ingredients
120g raw almonds
70g rolled oats*
1/2 tsp baking powder
1/4 tsp fine salt
100g smooth peanut butter
100g maple syrup
1 tsp vanilla extract
Method
- Preheat oven to 180C. Line a baking tray with a reusable silicone baking mat.
- Place almonds and oats in dry TC bowl, mill for 40 seconds, speed 9, or until a flour has formed. Scrape down sides.
- Add baking powder, salt, peanut butter, maple syrup and vanilla extract, mix for 20 seconds, speed 3.
- Grab a spoonful of dough and roll into a ball (if the dough is difficult to handle, let sit for 10 minutes before rolling). Place on your baking mat and flatten with your palm or use a glass to roll over the ball to flatten to create the cookie shape. Repeat until all dough is used, roughly 14 cookies should be made.
- Bake for 8-10 minutes or until edges are starting to golden - you just want the edges to golden, not the entire cookie.
- Allow the cookies to cool on the tray for 10 minutes, and then transfer to a cooling rack and allow to cool completely before storing in an airtight container.
Store at room temperature for up to a week.
*Use gluten free oats for a gluten free option.
For more easy, doable and delicious vegan thermomix and thermo cooker recipes, check out our our vegan cookbooks.
