Sweet & Salty Peanut Butter Cookies!

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Does anyone else exercise purely so they can eat more food?

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Some people are fine with living on salad and yoghurt to stay healthy but personally, if I have to do 20 minutes cardio in the morning just so I can eat more cookies, that is fine by me.

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Both my law lectures today were cancelled (woohoo!) so I’ve had the day to myself – not counting the hour my cat decided to use my belly as a bed. So I’ve been a virtuous little human today and been to the gym with my best friend, before coming home and deciding to bake something delicious to snack on.

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These quick little cookies are a new creation inspired by one of my all time favourite food bloggers – Chocolate Covered Katie. They’re (naturally) a little different and a little bigger than the original recipe intended but they are ab-so-lute-ly a-ma-zing. Trust.

These little beauties are crisp with a soft, chewy centre that dance a gorgeous little rumba of sweet and salty taste on your tongue. Anything with half a jar of peanut butter in it is going to be pretty good, right?

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Amazingly, the cookies are surprisingly healthy too, due to the healthy fats and nutrients in the peanut butter and are accidentally completely vegan friendly too! No animals were harmed in the making of these delicious little treats.

This recipe makes 20-24 peanut butter cookies. I got 21 out of my recipe but I am quite greedy…

First you’ll need to preheat your oven and line a couple of baking trays with greaseproof paper.

If you live in the UK or some other chilly place, you might need to soften your peanut butter a little bit. You can do this by placing it in the microwave and heating it for 10-20 seconds just to make it a little smoother.

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Excuse me while I bury my face in this cup…

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In a large bowl, weigh out your peanut butter, apple sauce, vanilla and honey/agave/syrup and mix together to combine.

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In a separate bowl, weigh together your flour, bicarbonate of soda, sugar and salt.

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Add the dry ingredients to your wet ingredients and mix together to form a fairly stiff cookie dough. If the dough is a little sticky, simply pop it into the fridge or freezer to firm up a little before baking.

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Use your hands to roll pieces of the dough into little balls and place them on your prepared baking trays.

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Once you’ve used up all the dough, grab a fork and push the balls down gently to flatten them, making a criss-cross pattern as you do so. This helps them bake evenly into a disc shape and the little pattern just gives them that pretty homemade charm!

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When the forkies are all flattened slightly, pop the trays into the oven for 8-10 minutes until the cookies are slightly darkened at the edges. The forkies will appear undercooked when you take them out and may even feel doughy but don’t worry, they continue to cook and crisp up as they cool.

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Cool them on their trays for 5-10 minutes before carefully transferring them to wire racks to cool completely.

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It has to be said these little forkie cookies aren’t likely to win any beauty pageants but their addictive taste more than makes up for it.

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The combination of sweetness and salt works a treat in this recipe and they are bound to be loved by whoever you bake them for, vegan or not! I urge you to try these out, they’re easy, quick and absolutely divine to eat.

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Sweet & Salty Peanut Butter Cookies!

Yield: 20-24

Sweet & Salty Peanut Butter Cookies!

Deliciously addictive sweet and salty peanut butter cookies that are 100% vegan friendly too!

Ingredients

  • 300g peanut butter (you can use smooth, crunchy or both!)
  • 75g apple sauce, apple puree or mashed banana
  • 2 tsp vanilla extract
  • 1 tbsp maple syrup, golden syrup or honey (honey isn't vegan)
  • 170g caster sugar or soft brown sugar
  • 75g plain flour
  • 1 tsp bicarbonate of soda
  • Pinch of salt

Instructions

  1. Preheat your oven – 180 degrees for conventional ovens or 160 degrees for fan ovens – and line a couple of baking trays with greaseproof paper.
  2. You might need to soften your peanut butter a little bit, you can do this by placing it in the microwave and heating it for 10-20 seconds just to make it a little smoother.
  3. In a large bowl, weigh out your peanut butter, apple sauce, vanilla and honey/agave/syrup and mix together to combine.
  4. In a separate bowl, weigh together your flour, bicarbonate of soda, sugar and salt.
  5. Add the dry ingredients to your wet ingredients and mix together to form a fairly stiff cookie dough. If the dough is a little sticky, simply pop it into the fridge or freezer to firm up a little before baking.
  6. Use your hands to roll pieces of the dough into little balls and place them on your prepared baking trays.
  7. Once you’ve used up all the dough, grab a fork and push the balls down gently to flatten them, making a criss-cross pattern as you do so.
  8. When the cookies are all flattened slightly, pop the trays into the oven for 8-10 minutes until they are slightly darkened at the edges. The cookies will appear undercooked when you take them out but don’t worry, they continue to cook and crisp up as they cool.
  9. Cool them on their trays for 5-10 minutes before transferring to a wire rack to cool completely.
  10. Enjoy!
http://maverickbaking.com/sweet-salty-peanut-butter-cookies/

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