These soft cookies are perfect with a glass of your favourite dairy-free milk or a cup of tea.

Makes 12

peanut butter cookies

  • 240ml (1 cups) coconut cream
  • 220g (2 cups) plain gluten-free flour
  • 1 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • ½ tsp corn flour
  • 115g (½ cup) non-dairy spread
  • 100g (½ cup) brown sugar
  • 120g (½ cup) peanut butter
  • 1 tbsp chia seeds mixed with 3 tbsp water
  •  150g (½ cup) mashed banana
  • Pinch cinnamon
  • ½ tsp vanilla extract


  1. Preheat the oven to 180ºC/350ºF/Gas 4. Combine all the ingredients in a bowl and mix until a dough is formed.
  2. Line a baking tray and scoop small balls of dough onto the tray. Press down lightly with a fork to flattern.
  3. Bake for 10 mins or until golden and slightly firm on the outside.
  4. Transfer to a wire rack and leave to cool completely before serving.

Per serving (81g) Calories: 201, Carbohydrates: 21.1g, Sugars: 11.6g, Salt: 0.45g, Fat: 12.7g, Saturates: 2.5g, Protein: 3.3g

Taken from September 2018 (Issue 42) Vegan Life Magazine

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