Peanut Butter Chocolate Chip Cookies without Peanut Butter.
Okay…that’s a mouthful in itself. I get that. But here’s the idea – we need a cookie that has the taste of peanut butter, but without the peanuts. So I’ve adapted the chocolate chip cookie recipe from Ms Cupcake to develop – Peanutbutterless Peanut Butter Chocolate Chip Cookies.
Free From: Dairy, Egg, Nuts
Contains: Gluten, Soya
3 heaped cups plain flour
2 tsp baking powder
1tsp bicarbonate of soda
¾ Sainsbury’s dairy free chocolate chips (or any dairy free)
¾ cup Pure sunflower margarine
¼ cup vegetable fat (Trex or the like)
¾ cup caster sugar
¾ cup brown sugar
1 tbs vanilla
1/3rd cup Lotus Biscoff
½ tsp salt
3 tsp egg replacer
3 tbs lukewarm water
Preheat oven to 180°C, 350° F and grease 2 large baking sheets
In a large bowl mix together the flour, baking powder and bicarb of soda.
Stir in the chocolate chips and set aside.
In a separate bowl cream the margarine, vegetable fat, caster sugar, brown sugar, vanilla and Lotus Biscoff mix.
In a small bowl whisk the egg replacer and the lukewarm water until light and frothy. Pour this into the flour mixture, then add the margarine mixture and combine with a spoon or your hands (I ended up using my hands as it's a stiff dough).
Roll into balls of dough with your hands – use a heaped tablespoon as a guide – flatten with your thumb. If you want smaller cookies then reduce the cooking time by a minute or so, if you go big, increase the cooking time by a couple of minutes.
I bake for between 8-10 minutes because I like them chewy. If you want crisp all the way through then bake for 2 more minutes (but you’d be wrong to do this…just sayin).
They should have a golden colour and be soft to the touch.
As soon as you take one sheet out of the oven, move the cookies to a wire rack to cool. I have two cookie sheets going so that I can pop one sheet into the oven as I take the other out. It also means I'm not putting raw dough onto a hot baking sheet (I find it melts the dough around the edges).
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