Friday, 28 February 2014

Cake'n'Bake Club: Peanut Butter Cookies

I know I usually post Cake'n'Bake recipes on a Wednesday, but since I struggled to post anything at all towards the later part of last year, I think I'm going to start posting these on a Friday instead. I have a lot of Cake'n'Bake recipes to type up and catch up on too... I was just seriously bad at blogging in 2013!

For Cake'n'Bake Club's January 2014 meeting, our theme was "free-from", so I knocked up these vegan and gluten free cookies. Originally I had used gluten free flour, but they didn't hold together too well so I remade them last weekend using oats and they were much better! The recipe below started it's life over on this blog here, but with a few tweaks from me ;-)

Prep time: 5 minutes
Cook time: 8-10 minutes
Makes 18 cookies

150g rolled oats
1 tsp baking powder
250g crunchy peanut butter
150g dark muscovado sugar
1tsp vanilla extract
4 tbsp water

  1. Preheat your oven to 180 and line a couple of baking sheets with grease proof paper
  2. Pop 100g of the oats into a blender, and whizz to a fine powder. Don't worry if there are a couple of rough bits. Stir in the remaining oats and the baking powder and put to one side.
  3. Beat together the peanut butter, sugar, vanilla extract and water until well combined. Stir in the oats until a crumbly dough starts to form, then knead this gently with your hands until the mixture comes together. 
  4. Roll the dough into balls and pop on the baking sheets, leaving a little space in between. Press down with a fork to make a criss cross pattern on top.
  5. Bake the cookies for 8-10 minutes, until golden brown and starting to get crisp on top. Don't worry if they are still gooey when you take them out of the oven, they will firm up as they cool. Allow the cookies to cool on the baking tray for a minute or two before transferring to a wire rack to cool completely.
  6. Enjoy!

Happy Thoughts

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