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Easy
15 minutes
Serves 6
A very easy recipe of vegan and gluten-free peanut butter cookies.
INGREDIENTS 
- 70 g of peanut butter
- 120 g of almond flour (or buckwheat flour)
- 70 g of cane sugar
- 88 ml of almond milk
- 70 g of chopped dark chocolate
- Pinch of salt
METHOD 
Step 1 : Preheat the oven to 180 C (350 F). Line a baking sheet with parchment paper and set aside.
Step 2 : In a large bowl, combine the peanut butter, brown sugar, almond (or buckwheat) flour, and almond milk. Mix them well with a spatula or a whisk. Once the dough is well combined, stir in the chocolate pieces.
Step 3 : Spoon the cookie dough onto the lined baking sheet or use your hands and roll it into a ball. Then use a flat surface to flatten them evenly.
Step 4 : Once all the biscuits have been flattened, bake them until they are lightly browned, about 10-12 minutes at 180C.
Step 5 : Remove the biscuits from the oven, sprinkle a pinch of salt on the biscuits just removed from the oven while they are still hot.
Step 6 : Let them cool on the tray for 10 minutes, then transfer them to a wire rack to cool completely.
These cookies can be stored at room temperature for up to 4-5 days (or in the freezer for up to 3 months).
