Peanut Butter Maple Almond Cookies

Poor Veggie num num I’ve been neglecting you a little!! Simply finding the time lately has been a huge factor and I apoligise to all my lovely veggie followers that the recipes have not been as frequent as I would love. But, cookies always make everything better right? Even when life is busy you need to find time to bake cookies and especially time to eat cookies… the simple process of whipping up a batch to share always makes me happy. Not to mention enjoying one of life’s greatest pleasure – the cookie itself :) This quick and simple vegan cookie recipe is a variation on the peanut butter oatmeal cookie recipe I shared some time ago. Mixing it up with quinoa flakes and almonds for something a little different. I hope you’ll enjoy this little cookie recipe and I promise to have more delicious veggie meals coming your way soon.

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Preparing Time: 30 minutes
Total Time: 20 minutes
Served Person: 20

df vegan vegetarian white meat free contains gluten red meat free shellfish free contains dairy pescatarian

Carbohydrate 18.5689905941847 g
Cholesterol 0 mg
Fat 4.42984987549675 g
Fiber 1.31153751786081 g
Protein 3.25065425021302 g
Saturated Fat 0.75114756253757 g
Serving Size 1 1 Serving (33g)
Sodium 55.2663468750392 mg
Sugar 17.2574530763239 g
Trans Fat 0.227917600027406 g
Calories 123 calories

desserts

Step-by-step

Pre-heat the oven to 180°C/356°F and line two baking trays with grease proof baking paper and set aside.
Sift the flours into a large bowl and combine with the quinoa flakes, flaked almonds and brown sugar. Stirring well with a wooden spoon until well combined and any lumps of brown sugar are broken up.
Dissolve the bi-carbonate soda in the ¼ cup of hot water.
In a small bowl whisk the peanut butter with the bi-carb mixture and maple syrup adding the two tablespoons of hot water continue to whisk until the mixture becomes smooth.
Pour the peanut butter mixture in with your dry ingredients and using a wooden spoon bring the mixture together, combining well until you have a moist cookie dough (add more maple syrup or a little vegetable oil if the mixture is too dry).
Using a tablespoon roll out small balls of the cookie dough and place onto the prepared baking trays.
Squash each ball of dough gently with the back of a fork and then gently press a whole almond into each cookie.
Place in the pre-heated oven and bake for 10-12 minutes until the cookies are just golden.
Remove from the oven and allow to cool on the baking trays for just a few minutes before transferring to a cake rack to cool completely.
A super easy little cookie recipe â€“ perfect for baking with little ones, enjoy!!

I’m a housewife and love to cook. I’ve been neglecting my blog lately, but I’m back with a new recipe for Peanut Butter Maple Almond Cookies. They’re quick and easy to make, and they’re perfect for baking with little ones. These cookies are a variation on the peanut butter oatmeal cookie recipe I shared some time ago. I mixed it up with quinoa flakes and almonds for something a little different. They’re chewy and delicious, and they’re sure to be a hit with your family and friends. Here’s the recipe: 1/2 cup unbleached self-raising flour 1/2 cup unbleached plain flour 1 1/4 cup quinoa flakes 1/4 cup flaked almonds 3/4 cup dark brown sugar 1/4 cup hot water 1/2 tsp bi-carbonate soda 120 g (4oz) smooth peanut butter 3 tbs maple syrup 2 tbs warm water (extra) whole raw almonds (approx. 20) Instructions: 1. Pre-heat the oven to 180°C/356°F and line two baking trays with grease proof baking paper and set aside. 2. Sift the flours into a large bowl and combine with the quinoa flakes, flaked almonds and brown sugar. Stirring well with a wooden spoon until well combined and any lumps of brown sugar are broken up. 3. Dissolve the bi-carbonate soda in the 1/4 cup of hot water. 4. In a small bowl whisk the peanut butter with the bi-carb mixture and maple syrup adding the two tablespoons of hot water continue to whisk until the mixture becomes smooth. 5. Pour the peanut butter mixture in with your dry ingredients and using a wooden spoon bring the mixture together, combining well until you have a moist cookie dough (add more maple syrup or a little vegetable oil if the mixture is too dry). 6. Using a tablespoon roll out small balls of the cookie dough and place onto the prepared baking trays. 7. Squash each ball of dough gently with the back of a fork and then gently press a whole almond into each cookie. 8. Place in the pre-heated oven and bake for 10-12 minutes until the cookies are just golden. 9. Remove from the oven and allow to cool on the baking trays for just a few minutes before transferring to a cake rack to cool completely. Enjoy!

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Peanut Butter Maple Almond Cookies

Ingredients

Nutrition facts

Step-by-step