Peanut Butter & Chocolate Chip Cookies

Difficulty: Easy

Makes 25 cookies

You know it, I know it, so we may as well come out and say it- COOKIES RULE! You know what else rules? Peanut butter, oh and while we’re at it, how awesome is chocolate?! Cookie baking is a wonderfully wholesome past-time, so put on an apron and bake that weekend hangover into oblivion!

Ingredients

• 1 teaspoon egg replacer
• 2 tablespoons water
• 1/2 cup peanut butter
• 1/2 cup vegan margarine (I use Nuttelex)
• 1 teaspoon vanilla essence
• 1/2 cup caster sugar
• 1/2 cup brown sugar
• 1 1/2 cups self-raising flour
• 1/2 cup crushed peanuts
• 3/4 cup Whittaker’s dark chocolate, finely chopped

Method

1. Preheat the oven to 160°C and line two baking trays with baking paper.
2. Add the egg replacer to the water and set aside.
3. Mix together the peanut butter and Nuttelex in a large bowl.
4. Add the vanilla essence and the egg replacer mixture to the bowl and combine well.
5. Add the sugars and mix well.
6. Gradually add the flour while mixing until a dough is formed.
7. Fold through the peanuts and chocolate.
8. Using a teaspoon, measure out mixture and roll into a ball. Press down gently on each one.
9. Bake in the oven for about 15-20 minutes depending on how crispy you like your cookies.
10. Allow to cool on the tray for a little while before transferring to cooling racks.