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
