All my life I have loved sugar, chocolate, sweats and all things unhealthy and delicious. So the immediate worry for me when I first started to transition into veganism was ‘WHERE THE HELL AM I GOING TO GET MY CHOCOLATE/SUGAR/BAKED GOODS FROM?!’.
This concern was justified because so much of the vegan culture is dominated by health, unsurprisingly since veganism can be a really healthy lifestyle to follow – notice the ‘can’ – so I struggled to find any simple quick recipies that would satisfy my cravings that weren’t full of weird new health foods. Instead it was all ‘sugar replacements’ amongst other things, yes I wanted to be vegan but I also want to eat my weight in ice cream and cake. I subsequently discovered a Facebook group named ‘What Fat Vegans Eat’. I had found my people. Scrolling through the feed and seeing icing, and cream, and chocolate, and cupcakes and cookies and meringue and just pure unadulterated deliciousness was liberating. The one problem with this is much of it is American, and so a lot of the ingredients aren’t sold in the UK, but after witnessing this fountain of hope I became hugely optimistic – it can be done.
The recpie I am about to share with you is simple, quick and satisfying. Adapted from one I found on Google to make it even more fatening- and therefore even more delicious. I have served it to many omni friends and no one can tell they are vegan (which is satisfying in itself).
Ingredients
- 75g Vegan margarine
- 75g -100g Crunchy peanut butter (use more or less depending on your preference)
- 50g Caster sugar
- 50g Demerara sugar
- 100g Plain flour
- Pinch of salt
- 100g good quality dark chocolate
Method. Makes about 12
Preheat your oven to 180°C and line a baking tray with parchment.
Cream together the peanut butter and the margarine, then stir in both sugars untill well incorporated.
Next, sieve in the flour and add the salt and mix together.
Next chop up the chocolate into little chunks (size is dependant on your preference) and add them to the dough. Give it another mix until the chocolate is evenly incorporated.
Then take a spoonful of mixture, about the size of a ping pong ball, (again this may differ if you prefer them small) and place it on the baking tray – do this until you have used all the mixture.
After this, flatten the balls till they are 1 1/2cm- 2cm thick (again change this as you like). Bake in the oven at 180°C for 10-13 minutes until edges are golden. I recommend keeping a watchful eye on them after ten minutes.
Finally serve with a cold glass of almond milk and enjoy!
Original Recipie -http://allrecipes.co.uk/recipe/12839/vegan-peanut-butter-cookies.aspx
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