The Perfect Vegan Valentine's Cookies


Kirsten Murray walks us through Baking Society's indulgent yet simple cookie recipe.

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Image by Charles Deluvio

By Kirsten Murray

Looking for the perfect treat for Valentine's Day? Or a delicious snack for watching Love Island and wondering where your perfect match is? Look no further than these amazing cookies. No matter whether you’re celebrating the day with a partner, or with family or friends (Galentine’s, anyone?), this recipe is sure to hit the mark. Replacing dairy butter with nut butter not only adds extra flavour but gives the recipe a protein and fibre boost. But don’t worry, they won’t taste any less indulgent. They’re perfect for sharing with your housemates, or of course for keeping all to yourself. And what’s even better is that they are vegan! So, you can share them with even more people and spread some peanut chocolate cookie love on this Valentine’s Day. One thing's for sure, I’d take a homemade cookie over another mass-produced card any day. As a baking enthusiast, I will start by confessing that, until recently, I was probably slightly prejudiced against vegan bakes. I assumed that they would taste different, and by different, I mean a lot worse. However, it seemed like a fun challenge to take part with the Baking Society, and after tasting these cookies I am so glad we did. Vegan or not vegan - these cookies are probably some of the nicest cookies I’ve ever made (and I've made A LOT of cookies). So, without further ado, here is the recipe!

Makes 8 Cookies (feel free to double for more)
60g peanut butter (or extra if you’rea particular fan of nutty goodness)
50g white sugar
50g brown sugar (though if you don't have brown sugar you can just use 100g of white sugar, instead of50g of each)
65g flour (plain flour will give you the flat stereotypical cookie shape, as seen in the photo, but self-raising will give little cookie balls which I happen to love just as much!)
30g cocoa powder1/2 tsp baking powder
Pinch of salt
3 tbsp oat milk (but you could use other non-dairy milks)
100g vegan dark chocolate buttons (broken up, adjust the amount to taste)

1. Preheat the oven to 350°F (180°C).
2. Cream together the peanut butter and brown and white sugar.
3. Sift in the flour and cocoa powder, then add the baking powder and salt.
4. Mix together – the mixture will be crumbly and resemble soil but this is correct!
5. Add the oat milk and mix into a thick cookie dough. The consistency isn’t like normal cookie dough– it should hold together, but only when pressed together.
6. Add the chocolate buttons and mix in.
7. Roll into small balls (if the balls crumble, add a tad more milk!) and space evenly on a parchment-lined baking tray.
8. Bake for 10 minutes, until the edges are firm, but they are still soft in the middle and the tops are starting to crack.
9. Eat and enjoy!

Note: Almond butter would work as an alternative to peanut butter for anyone who is allergic to peanuts.