Peanut Butter Cookies {vegan}There seems to be a theme developing here… oats, peanut butter, chocolate…! There would be a reason for that. I love peanut butter! So does my friend Ingrid. And she’s having a baby. Which means lots of visitors. Which means we need to have biscuits.

Peanut Butter Cookies {vegan}Peanut Butter Cookies {vegan}I have also just had a baby, which is why it’s been a bit quiet on the blog front lately. Right now he’s sleeping, which is why I’m taking the opportunity to write a bit, bake a bit, and share another recipe.

Peanut Butter Cookies {vegan}

I followed the original, except that I added more peanut butter (can’t have too much of a good thing, right?) and instead of the icing suggested I have gone with chocolate, because that’s what Ingrid’s been craving for, and really, what could be better than chocolate and peanut butter?

These are simple enough to throw together while baby is sleeping, and the topping can wait while he feeds… so that when yet another visitor arrives for cuddles with Theodore, we will be ready and waiting…

Peanut Butter Cookies {vegan}

Peanut Butter Cookies {vegan}

Makes about 24

1 cup plain (all-purpose) flour
½ cup self-raising flour *
1 cup rolled (porridge) oats
125g butter or dairy-free margarine
½ cup caster (super-fine) sugar
1/3 cup honey or rice malt syrup
2 tablespoons peanut butter (I added another for good measure)

125g milk or dark chocolate, chopped
1 cup roasted unsalted peanuts, finely chopped

Preheat oven to moderate 180C (350F). Line two flat baking trays with baking paper.

Sift flours into a large mixing bowl; stir in oats. Combine butter (or margarine), sugar, honey (or syrup) and peanut butter in pan and stir over medium heat until melted. Add to flour mixture.

Using a metal spoon, stir to just combine ingredients. Chill until firm. Roll heaped tablespoons of mixture into balls. Arrange on prepared trays, with room for spreading and press lightly to flatten. Bake 10 minutes or until golden. Cool cookies on trays.

To make topping:
Place chopped chocolate in a heatproof bowl, and microwave for 30 seconds on HIGH. Stir and repeat until chocolate is mostly melted. Stir until smooth.

Dip tops of cookies into melted chocolate, then into nuts. Place on cooling rack to set.

Storage time: Store up to four days in an airtight container or up to three months in the freezer, without topping.

* If you don’t have self-raising (self-rising) flour, simply use plain flour + 1 teaspoon baking powder.

Taken from ‘Biscuits & Slices’ by Family Circle.

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