Peanut Butter Cookies

Probably my favourite ingredient ever is peanut butter. I use it wherever I can slip it in… pad Thai sauce, curries, ramen, and in lots of sweet things.


The great thing about PB over the almond/cashew etc varieties is that it is very cheap. I reccomend any of the varieties which are at least 97% peanuts (99% if you can). I know Aldi does a 97% version for just over £1.

Snack cookies are brilliant for taking to work or for a day out. You can adjust them and be creative without risking them ‘not working’, because as long as you have the base ingredients binding it all together, it will be fine! 

These are super simple but admittedly Sam didn’t spend too much time ‘perfecting them’. They may not look a million dollars but they taste spot on!

How to make (for apx 15 small cookies)

1. Combine 4 heaped tbsp smooth peanut butter, 4 tbsp maple syrup, 2 tbsp plant based milk of your choice and optional: 2 tbsp raw cacoa powder – and mix well


2. Add 1.5 cups of whole rolled oats and mix  until it is in a thick batter

3. Use a little coconut oil to grease your baking trays

4. Place batter into small cookie shapes (of your choice) on baking tray and bung in the oven at 180 degrees for 20 mins (or until slightly crispy.

Voila you have a batch of PBC’s!!

The entire batch costed about £3 and that’s using mostly organic ingredients. If you can’t afford organic, you could make this batch for apx £2 xxxx

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