cooking Time
0:40
serves
12
preparation Time
0:20

Peanut Butter Snickerdoodles

Crunchy, sweet and lightly spiced, the combination of peanut butter and cinnamon in these cookies is a total revelation. They make the perfect morning tea snack, high tea treat or delicious base for a vegan ice-cream sandwich (just stuff with your favourite ice-cream and be on your way!). You can easily make these cookies gluten free by using an alternative flour, too, so even your gluten intolerant cookie monster friends can enjoy this recipe.

Ingredients

  • 1/2 cup vegan butter
  • 3/4 cup brown sugar
  • 3 tbs smooth peanut butter
  • 1 tsp vanilla essence
  • 1 1/2 cup self-raising flour
  • 3 tbs coconut sugar
  • 1 tbs cinnamon

Instructions

  • Preheat oven to 175 degrees Celsius and line a baking or cookie tray
  • In a large bowl, beat butter and sugar until smooth
  • Add peanut butter and essence and beat for a further 20 seconds
  • Add flour and gently combine using a spatula, being careful not to over mix
  • Shape into balls and flatten onto tray
  • Sprinkle with sugar and cinnamon and bake for approximately 20 minutes, or until brown and firm
  • Remove from oven, put on your loose pants and stuff your face

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