You’ll love these soft, chewy peanut butter cookies because they are just so moreish (I can’t stop eating them).
I always use natural peanut butter, which means only 100% peanuts – no added salt, sugar or palm oil. As such, I’ve reduced the usual amount of margarine in this recipe from 1/2 cup to 1/3, as the peanut butter is fairly oily. Continue reading
I picked up Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero when Isa visited Ms Cupcake in London last month.
The book is great for both those who are and aren’t familiar with making cookies, which can be temperamental things. Isa and Terry offer a wealth of advice on “cookie science” covering how to bake them, ingredients, vegan substitutions, tools and troubleshooting. Read more >
Oh dear, it’s been a while since my last post. I’ve been moving house and haven’t had internet for weeks. I’m hoping we’ll have interwebs up and running around Christmas, so I’ll be posting more regularly again then.
For now, however, I have a cookie recipe for you. These are really chewy and soft and you’ll probably have trouble keeping yourself from eating all of them the moment they come out of the oven.
Scrummy Inklings 