A sweet, salty treat for World Vegan Day
Sea salt and peanut butter are great together, and using maple syrup instead of sugar only adds to the appeal.
300g spelt flour
1 tsp bicarbonate of soda
¾ tsp fine sea salt
250g organic chunky peanut butter
250ml maple syrup
100ml extra-virgin olive oil
1½ tsp vanilla extract, or the seeds from a split vanilla pod
Sea salt flakes, for finishing
Preheat the oven to 180C. Line two baking sheets with baking parchment. Combine the spelt flour, bicarbonate of soda and fine salt in a mixing bowl.
In a separate, larger bowl, stir the peanut butter, maple syrup, olive oil and vanilla until combined.
Pour the flour mixture over the peanut butter mixture and stir until barely combined. It should still be a bit dusty looking. Let the mixture sit for 5 mins, then stir once more.
Drop the batter onto the baking sheets—1 heaped tbsp per cookie. Gently press down on each one with the back of a fork. It’s a loose batter, so if you want do criss-crosses, you’ll need to chill it for an hour or so first.
Bake the cookies for 10-11 mins, taking care not to over bake or they will be too dry.
Remove from the oven and sprinkle with sea salt flakes while warm. Let cool on the tray for 5 mins then transfer to a wire rack.
ALTERNATIVE: For another flavour dimension add 100g chopped dark chocolate to the mix
Recipe: Anna Jones
Image: Maja Smend