A demand for a sweet treat was aired today so I’ve mashed together a few recipe ideas to put these vegan cookies together – all the taste without the guilt.

I’ve used white spelt flour here but you can just as well use rye, oat or similar – they all work just as well.

The apple gives the cookies a lovely soft texture, enhanced by chilling the dough for a hour in the fridge before cooking.

Lovely with a glass of milk post workout or for boosting protein in a lunchbox.

High Protein Peanut Butter Cookies – makes 16

1 large apple, peeled, cored & chopped small

1 cup peanut butter – I used Whole Earth Smooth as its easy to mix, organic and sugar free

1 1/2 tsp bicarbonate of soda

6 tbsp flour

3/4 cup of coconut sugar

1 tsp vanilla extract

good pinch of sea salt

 

Put the chopped apple in a small saucepan with 6 tbsp water and cook slowly until cooked. Mash well until puréed and set aside to cool.

Add all the ingredients together in a bowl and combine well until a smooth dough is formed. Wrap this in cling film (biodegradable!) and pop into the fridge for an hour.

Heat the oven to 350dg/Gas 4/180dg. Divide the dough into 16 balls and place on an oiled baking sheet. Cook for 8/9 minutes and pull them out. Cool for 10 minutes or so before you transfer to a cooling rack.

’Highly improbable that these will hang around for long but at least you can distribute them with a clear conscience!

Have a great weekend, Karen x