Peanut & chocolate cookies

13.12.2017
  • Serves 10

Ingredients

  • Sunpat crunchy peanut butter 130g
  • Everyday Favourites pure Canadian maple syrup 55g
  • Maldon sea salt 1g
  • Alpro almond milk original 115ml
  • Tate & Lyle dark soft brown sugar 30g
  • Everyday Favourites plain flour 130g
  • Callebaut dark chocolate callets 180g

Method

  1. Mix all the ingredients together, apart from the chocolate.
  2. Once combined, add 150g of the chocolate and mix through.
  3. Form into a cylinder shape, wrap in greaseproof paper and place the mixture into the freezer for 30-40 minutes.
  4. Cut even sized discs from the mixture and place onto an oven tray lined with greaseproof paper.
  5. Top with a few chocolate callets. Preheat the oven to 180°C and bake for 15-17 minutes or until cooked. Remove and leave to cool.
  6. Melt the remaining chocolate and drizzle over the cookies.
You can find more of our vegan recipes here. If you're looking for a wholesale vegan food supplier click the link to discover how we can help you deliver the best meat-free products to your customers.
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