Ingredients

1 cup Mayver’s Crunchy Peanut Butter

1/4 cup almond milk

1/2 cup light olive oil

1tsp vanilla bean paste

1 1/2 cups plain flour

1/2tsp baking powder

1 tsp baking soda

1/2 cup light brown sugar

1/4 cup caster sugar

Pinch of sea salt

1/2 cup caster sugar – extra for dredging

Method

1. In a medium bowl, combine all of the dry ingredients using a whisk. Set aside.
2. In another bowl, combine all of the wet ingredients.
3. Mix the dry ingredients into the wet mix using your hand, until incorporated. Do not overwork, the mix will look wet but will become thick within minutes.
4. Make the desired shape/ weigh 55g amounts or use a medium ice cream scoop and shape using the palm of your hand.
5. Dredge through the extra caster sugar, place on an ungreased non-stick baking tray, a few cms apart. Bake at 160’C fan forced for 18 – 20mins.
6. Remove from the tray, place on a cooling rack.

Note

Cookies harden as they cool. This recipe easily converts to doubling and will produce approx 30 cookies if measurements are followed.

Amazing recipe by @centralespresso