Vegan peanut butter cookies

Method

1. Mix the dry ingredients in a bowl: flour, bicarbonate, panela, salt and baking powder.
2. Mix the soy milk, peanut butter and vanilla extract in another bowl.
3. Combine the contents of the 2 bowls well until you have a smooth paste.
4. Leave the dough in the fridge for at least 1 h so it firms up.
5. Shape the cookies as thick and however you like.
6. Bake at 180° for about 10 min (it depends on their size and thickness and on your oven). Ideally, keep an eye on them after 5 min so they don’t burn.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 30 g	100 g	% IR*	Share
Energy	115 kcal	383 kcal	6 %
Fat	5.5 g	18 g	8 %
of which saturates	1.1 g	3.7 g	6 %
Carbohydrate	14 g	47 g	5 %
of which sugars	8.8 g	29 g	10 %
Fibre	0.8 g	2.7 g	—
Protein	3.4 g	11 g	7 %
Salt	0.2 g	0.6 g	3 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

Photos