48 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COMWWW.FOODHEAVENMAG.COM
Recipe by BakingMad.comRecipe by ProperNutty.co.uk and BakingMad.comVega n p e a nut
butter chocolate
chip cookies
MAKES 16-20100g (3½oz) vegan butter or spread
200g (7oz) golden caster sugar
(we like Billington's)
250g (9oz) peanut butter
(we like Proper Nutty)
½ tsp salt1 tbsp vanilla extract (we like
Nielsen Massey)
175g (6oz) self-raising white flour
(we like Allinson)
3 tbsp soy milk, if needed
175g (6oz) vegan chocolate chips
or chunks1 Preheat the oven to 180ºC/Gas Mark
4 and line two large baking trays with
baking parchment.
2 Add the vegan butter and sugar to anelectric mixer and cream together, then
add the peanut butter and vanilla and
mix together until well combined.
3 Add the flour and salt, then mix on a
very low speed until you reach a thick
crumbly dough. If at this stage you are
able to mix it into a rollable cookie dough,
so what you have is a proper cookie
dough instead of a crumbly dough, then
you may not need to add any soy milk, but
if you have crumbly dough then you will
need the soy milk. (This usually depends
on the moisture content of your brand of
vegan but ter and /or peanut but ter so you
can just judge this by eye. We used Flora
Dairy Free and Proper Nutty and added all
the milk, but you may not need to.)
4 Add a little of the soy milk as needed
to get to a thick cookie dough that can
be rolled into balls.
5 Add the chocolate chips and mix in.
Roll into 16-20 big balls, then place onto
the prepared trays.
6 Bake for 15 minutes until the tops are
golden brown. The middles will still be
very soft and wobbly; this is what you
want so don’t be tempted to overbake –
they will firm up as they cool!
7 Let the cookies cool and firm up on
the baking sheet before moving them.Peanut butter
& white chocolate
chip cookies
MAKES 12125g (4½oz) unsalted butter
195g (7oz) unrefined light
muscovado sugar
1 medium free-range egg
1 tsp vanilla extract
195g (7oz) plain white flour
½ tsp baking powder
½ tsp bicarbonate of soda
300g (10½oz) peanut butter (we
used Proper Nutty)
100g (3½oz) white chocolate chips1 Preheat the oven to 170°C/Gas
Mark 3 and line two baking trays with
baking parchment.2 In a large bowl, cream together the
butter and sugar until pale and fluffy,
then add the egg and vanilla extract and
mix well.
3 Sif t the flour, baking powder and
bicarbonate of soda together, then add
to the egg mixture in two batches,
mixing thoroughly each time.
4 Stir in the peanut butter until evenly
mixed, then fold in the white
chocolate chips.
5 Divide the dough into 12 equal pieces
and place on the baking sheets, leaving
space between them as they will
spread out during baking.
6 Place in the oven and bake for
10-15 minutes until they start to crack
on top and are golden brown in colour.
Leave to cool on the trays for about
10 minutes, then transfer onto a cooling
rack to cool completely.BAKING^ TIPBE PATIENT!
LE T THE COOKIES COOL
AND FIRM UP BEFORE
MOVING THEM