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Food : Zero Squander Peanut Butter Cookie Recipe

If, like us, the Terrific British Bake Off has you impressed to get artistic in the kitchen, why not test these vegan, zero squander chocolate chip and peanut butter cookies? 

Autumn is below, which indicates cosy evenings in with the tv delight that is the Wonderful British Bake Off. If, like us, you discover it tough to resist the mouth-watering results of looking at other persons make cakes, cookies and pastries, an accompanied property-bake quickly results in being a weekly critical. With current series having released totally free-from troubles and vegan weeks, plant-based baking has been demonstrated to be both uncomplicated and delightful and these peanut butter cookies are no exception. Correctly paired with a warming cup of tea or fresh out the oven with a generous side of vegan ice cream, these salty-sweet cookies ought to fulfill any Bake Off induced cravings.

Impressed by previous week’s Zero Squander 7 days campaign, we challenged ourselves to source all the needed ingredients in bulk. Baking can involve pointless plastic packaging and cabinets stuffed with substances only needed for 1-off recipes, but shopping for in bulk can help to avoid much of the potential waste. Our local bulk retailer, The Source Bulk Foodstuff, had every little thing from darkish chocolate drops to gluten-free flours and bicarbonate soda, providing measuring cups to make certain we filled our paper luggage and containers with only what the recipe required.

Peanut Butter Chocolate Chip Cookies

Makes 9 cookies

1 cup of peanut butter*
1 cup of brown sugar
1 tsp of baking soda
1 cup of flour (can be gluten-free if essential)
A pinch of sea salt
1/4 cup of oat milk
1 tsp of vanilla extract
2/3 cup of dark chocolate drops

*Use tahini for a nut-cost-free alternate


Preheat the oven to 180°C / fuel mark 4

  • Cream together the peanut butter and raw sugar, mixing until properly mixed
  • Add in the rest of the dry ingredients and combine well
  • Increase the milk bit by bit till a dough-like consistency has been fashioned. If the combination gets much too soaked, just incorporate in extra flour. Likewise, if it is much too dry, insert in a lot more milk
  • Stir by the chocolate chips until evenly dispersed
  • Line a tray with baking paper (reusable if working to zero waste) and evenly spoon out the dough to develop nine cookies
  • Bake for 12-15 minutes, relying on your wanted consistency, leaving to cool and set before getting rid of from the tray

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