My littlest sister is a fairly recent vegan convert. She’s actually doing impressively well, but it is driving my parents a bit up the wall.
Last weekend the three of them came to visit me in London, and we headed to Cookies and Scream in the Camden Town Stables for some vegan cookies and ice cream. Having not eaten a bite of cookie or a mouthful of ice cream for the last three months, she was in absolute vegan heaven. In fact, we all agreed that they made some pretty fine goodies, vegan or otherwise. The brownies were the perfect amount of gooeyness and their peanut butter chocolate chip cookies were to die for.
I would highly highly recommend a trip if you are in the area and are vegan, or even if you are in the area and are not vegan but love really well made, very tasty baked goods. I promise you won’t miss the dairy!
Back in the kitchen I attempted my own vegan cookies. I have to admit, these were not as good. But it was one of my first forays into vegan baking, so I think they were acceptable. The peanut butter makes them really soft and gooey, with a subtle nutty flavour. They are best eaten warm- straight from the oven!
Vegan Peanut Butter Chocolate Chip Cookies
60g vegan butter
40g peanut butter
200g brown sugar
125ml almond milk
1 tablespoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 cup choc chips- vegan (about 175g) (I used a bar of dark chocolate broken up into chunks- that worlds perfectly too)
pinch of sea salt
Cream together the butter, peanut butter and sugar, then add the almond milk and vanilla.
In a separate bowl, combine the flour, baking soda, baking powder, then add to the wet ingredients.
Mix in the chocolate chips.
Spoon into small dollops on a baking tray. They spread a little bit, so give them some space. Sprinkle with sea salt (salt and chocolate- best combination) before popping them in the oven.
Bake at 180 degrees for 7-10 minutes.
Devour with a big mug of tea.