how to make vegan peanut butter, & chocolate cookies
Updated: Aug 11
On my birthday, I ate the most divine #vegancookies, made with peanut butter and chocolate.
Along with David Sheahan, Personal Coach, of #DSGym. His 2 hour, Beach Boot-camp Experience, on Famara Beach was awesome. He promised the cookies as a treat and like Pavlov and his dogs, I wanted that reward for all my effort.
I had no idea what to expect. Certainly not running in the sand, lifting weights, throwing giant tyres around or a cardio workout. Fortunately, David is a good communicator and when I pointed at my dodgy knees, instead of running in the sand, he suggested other less high impact exercises.
I learned to lift free weights for the first time in my life! All the weight training at my own gym involves machinary. Hauling a huge tyre, back and fore in the sand, I giggled to myself of Sisyphus, who was doomed to a life-time of rolling a heavy rock up the mountain. It certainly worked on my arms and back. Fortunately it lasted less than 10 minutes.
After the work out I collapsed on my mat on the beach and enjoyed the hot sun on my face. This time the yoga stretches proved a doddle because Ive been practising yoga since my 20s. This prepared us for a relaxing meditation. David's soft Irish voice combined with gazing at the beauty of the beach and the turquoise blue ocean, definitely put me ‘in the zone’.
David, who is a vegan, treated us to a pre-prepared vegan lunch. We tucked into delicious pasta and vegetables. The peanut butter, chocolate cookies were a revelation, and I begged him for the recipie and swopped it for a Sherriff badge.
I very naughtily brought a birthday cake to share (defintely not vegan, as it was smoothered in cream). I hoped that the cake didn’t put all the calories back.
After eating all that yummy vegan food, when we all lined up to pose for photos, I made sure to say “Soy!”
Peanut Butter Chocolate Cookies
Taste Test: Rich and moist. Totally delicious.
1 cup of brown or demerara sugar
¼ cup and 3 tbsp Cup Dairy Free Milk (soya)
1 and ⅔ cup plain flour
½ tablespoon of baking powder
6 tablespoons of Peanut Butter
100g dairy free chocolate
Heat oven to 180 degrees or celcius 356 Farenheit
Place the brown sugar and milk into a bowl and mix until the sugar is dissolved
Add the peanut butter and mix until fully combined together into a brown paste (not quite liquid and not too thick either)
Add the flour and baking powder and mix up contents without over mixing
Cut up chocolate into chunks and add to the mix and then combine everything until the chocolate is evenly distributed. The consistency should be such that you can spoon up and use your hands to form cookies on tray without most of it staying on your hands.
Put parchment paper onto baking tray. Then spoon out the mix and form cookie shapes on the tray. You should get between 14 to 16 cookies, depending on how big you make them.
Place baking tray in oven for exactly 12 minutes
Turn off oven and take tray out and leave to cool
Then being careful (as cookies will be very soft to touch) separate the cookies from the parchment paper and each other and then place on a plate. (Or move the parchment paper to a plate or tray) and then put in the fridge to cool
After 2 hours, serve.