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Vegan Chocolate & Peanut Butter Cookies

Ingredients:

180g Callebaut Dark Chocolate Callet
130g Sunpat Crunchy Peanut Butter
55g Pure Canadian Maple Syrup
1g Salt
30g Tate & Lyle Dark Soft Brown Sugar
130g Everyday Favourites Plain Flour

 

1. Pre heat oven to 180°C.
2. In a large mixing bowl, mix all ingredients together apart from the chocolate callets.
3. Once thoroughly mixed, add in the chocolate callets and mix until evenly mixed throughout the mixture.
4. Roll mixture into a cyclinder shape, cover with greaseproof paper and place in fridge for 30-40 minutes.
5. Remove mixture from fridge and slice cyclinder into 1cm thick disks. Place onto a greaseproof paper on an oven tray and bake for 15-17 minutes or until golden brown and cooked through.