Soft peanut cookies

Soft and chewy cookies with a peanut crunch. What's not to like?

...So i've worked on this recipe a couple of times now and I think i've NAILED IT. Finally another recipe for the vegan-bakes *mini fist-pump*. These are pretty easy and quick to make, great if you're craving a sweet treat or want to impress the office colleagues! (And put a hush to all them vegan jokes haha)

The below recipe made 12 cookies.

Now, you don't HAVE to pre-toast your nuts but it gives a much nicer colour on the finished product, so I think its worth the 10 minutes! I actually forgot to toast them in the photographed ones! (oops) So they don't look as golden as they should do.

Ingredients:

- 100 g coconut oil (lightly melted)

- 2 tsp baking powder

- 75 g agave nectar (or syrup)

- 50 g white sugar

- 150 g flour

- 2 tsp vanilla extract

- Few handfuls of crushed peanuts

Recipe:

- Heat the oven to 170 and place your crushed nuts on a baking tray. Toast them for about 10 minutes

- Mix the melted oil and vanilla extract, then sieve in the flour and baking powder, then the sugar and agave nectar

- Stir well to form the dough and then mix in the peanuts

- Weigh out 40g of the dough and roll into a round ball

- Place the ball onto a baking tray and then sprinkle a little more peanuts on top (don't press it down!). They will spread a lot so I only allow 4 to a tray.

- Bake at 170 for ~10 minutes. Take them out when they're still soft! But the edges are just turning golden brown

- Allow them to set for about 5-10 minutes before moving to a cooling rack

Top tip: Crush the peanuts with the back of a wooden spoon on a chopping board. Works really well!

Sharing is caring, tell your friends if you've enjoyed this recipe!