Vegan Peanut Butter Cookies

Recipe

Prep time: 10 mins
Baking time: 15 mins

Yields 10-12 cookies

Ingredients

-1 cup peanut butter
-3/4 cup flour of your choice
-3 tbsp white sugar
-0.5 banana
-1 tsp baking soda
-1 tsp cinnamon powder
-2 tbsp rice syrup

Alternative Ingredients
-I used Gompyo flour from S.Korea-a very standard all purpose flour-but you can use any flour ideally pastry flour or wheat flour.
-If you don’t have rice syrup, it can be replaced with 2 tbsp of sugar. Mine is called olygodang which literally translates to oligosaccharide, bascially just rice syrup or startch syrup.
-Not a huge fan of cinnamon? You can definitely take it out and would still have amazing cookies.
-White sugar can be overly sweet for some people. If you prefer something less sweet, try coconut flower sugar. I got mine from Coupang but I’m sure you can find it in Market Kurly or E-mart if you are in Korea. Try Market Place if you are in Hong Kong. My European and American friends, I’m sure you have so much more to choose from than us in Asia.
-Baking soda is optional. If you like puffier cookies, baking soda is recommended. If you are aiming for more densed cookies, I’d bake without.

Instructions

1. Preheat your oven to 180°C (360°F) and line a large cookie tray.
   
2. Cream peanut butter, sugar, and rice syrup in a bowl until the sugar is completely dissolved.
   
3. In another bowl, shift flour, baking soda, cinnamon powder, and combine them with the wet ingredients.
   
4. Mix everything well with your hands and roll out 10-12 cookie balls on the tray. Press them down with a fork and top them off with sliced bananas.
   
5. Bake them for 15 mins or until they are golden brown. Cool them for 10 mins before serving. If you want softer cookies, cool them for 7-10 mins. If you prefer harder cookies, cool them for 15-20 mins.

Side note

Hope this recipe inspired you to bake some vegan cookies this week! With the ongoing quarantine, baking has given me an outlet to exude all my stress of not being able to go out as often as before. But thankfully the situation in S.Korea has been so much better, I don’t have a problem going out, meeting friends, dining out…all these have been a privilege and I understand that not all of you are in the same situation. But let’s look on the bright side-at least there’s no more hoarding going on so we can find baking ingredients easily. Please feel free to leave a comment or shoot me a DM if you have any questions or have tried the recipe. I’d love to know how it turned out 🙂 Wishing everyone a safe and fun week ahead!