These Cookies are a Vegan twist on traditional Peanut Butter Cookies – they are chewy, moist and oh so delicious! Served with a warm glass of Vanilla Rice Milk they’re my perfect midnight treat!

Recipe:

Ingredients: Makes 12
1/2 Cup Nut Butter (I used Almond)

1/2 Cup Xylitol / Sugar or your prefered Sweetner

Egg Replacer – use enough to make 1/2 an egg (you can use 1/2 a Hens Egg if desired)

1/2 Tsp Baking Soda
1/2 Tsp Almond or Vanilla Extract

Method:
1. Combine the Nut Butter, Xylitol, Baking Soda and Almond Extract 
2. Wisk the Egg Replacer until foamy
3. Add to the Nut Butter Mixture
4. Line a Baking Sheet with Baking Parchment

5. Devide the Mixture into tweleve Balls and space out on the baking sheet (the cookies spread)

6. Using a fork dipped in Xylitol or Sugar press down on the Balls once horizontally and once vertically until you have a cross shape – don’t completely flaten the Balls. See below:

7. Cook for 15mins at 180C / Gas Mark 4 – the cookies will be slightly soft when you remove them from the oven but will firm up as they cool

10. Use a palate knife to gently place the cookies onto a cooling rack. Cool before eating!