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.
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.
- 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
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 – perfect for baking with little ones, enjoy!!
Swapping self-raising flour for standard all-purpose without adding an independent chemical leavener will eliminate the necessary rise, yielding flat, dense discs instead of tender baked goods. Dissolving bicarbonate of soda in hot water prior to introduction ensures the alkaline powder disperses evenly through the dense fat of the smooth peanut butter rather than forming bitter pockets in the dough. Break apart dark brown sugar lumps thoroughly during the dry mixing phase; retained molasses clumps create sticky burnt spots where sugar caramelizes too quickly. Quinoa flakes and flaked almonds introduce structural integrity and oil variations that affect moisture retention, meaning flour substitutions must maintain similar starch-to-protein ratios to prevent crumbly failures. Portion the dough into balls with a tablespoon, press them down gently with a fork at 180 degrees Celsius, and bake for 10 to 12 minutes until the edges turn a pale golden hue. Let the batches rest on the baking trays for three minutes before transferring them to wire racks, allowing internal starches to set without overcooking the bottoms. Baked portions freeze exceptionally well for up to three months in airtight containers and reheat in a 150-degree oven for five minutes to restore crispness.
