Ok so I know that I’ve just posted the recipe for these almond butter choc chip cookies, and these are a riff on that recipe. Sorry, yes, I know. This was wholly necessary, however, because these cookies needed their name to be clear: they’re vegan snickers cookies. And HOT DAMN, they taste EXACTLY like a snickers. A vegan, gluten free, grain free and refined sugar free snickers.
VEGAN SNICKERS COOKIES
As we’ve discussed, these vegan snickers cookies cover all sorts of dietary requirements. In terms of their FODMAP content:
- peanut butter is deemed friendly in 2 tablespoon serves.
- It contains only moderate amounts of excess fructose in quantities 140g or higher.
- This recipe contains roughly 80g of peanut butter, meaning you’re free to eat these cookies with reckless abandon. More so than the almond variety, dare I say.
- If you’re looking to lower the FODMAP content, you can use rice malt syrup instead of maple syrup.
- Choose a dairy free chocolate if necessary. Lindt make some great chocolate pieces that are sold in bulk at Source Bulk Foods which are incidentally vegan.
I use good quality, Canadian maple syrup in these cookies. Make sure you are buying pure maple, and not a ‘maple flavoured’ syrup. I have no idea how that would work in these cookies, because it’s full of weird ingredients and I don’t buy it.
As I have been asked a lot of questions about the almond variety, I figured I would answer the most common two here.
I haven’t tested these cookies with agave syrup, nor have I tried them without the vanilla bean paste. I can’t imagine why they wouldn’t work, however. The viscosity of agave is not my strong suit, but add it gradually until you have the desired consistency. To substitute out vanilla bean paste, try using a little extra maple syrup to add extra liquid. Weirdly enough, it’s the liquid that turns the peanut butter solid, so more is more (until your cookies are horribly sweet and inedible.)
TO MAKE THE SAMBOS
A good quality vegan ice cream is necessary. Check the ingredients list.
What is the legality of me envoking the name of a well known bar? Unsure. Haven’t checked. Don’t tell on me. But seriously, these vegan snickers cookies are so damn snicker-sy. While they don’t have the nougat centre, the chewy crispiness of the cookie emulates that sensation fantastically, without any effort on your part.
I deem sea salt an essential addition here – it really rounds out the sweet flavours and brings the cookie to the level it deserves. Trust me on this.
I also deem CRUNCHY peanut butter an essential in this instance. How can you emulate a snickers without having peanut chunks?
Make sure you buy natural roasted peanut butter – the only ingredients should be peanuts and salt. I haven’t tested this recipe with an artificial ingredient loaded peanut butter, and I don’t intend to.
Vegan snickers cookies
To make the cookies:
- 1/3 cup crunchy natural peanut butter
- 3 tbsp maple syrup (pure)
- 1 tsp baking powder
- 2 tsp vanilla bean paste
- sprinkle of sea salt flakes
- 50 g chocolate (vegan if it needs to be) chopped
- 1/4 cup finely chopped toasted peanuts (optional)
To make ice cream sandwiches:
- vegan ice cream, any flavour
- Preheat the oven to 180 degrees Celsius. Line a baking tray with baking paper or a silicon mat.
- Combine the peanut butter and maple syrup in a small mixing bowl. Stir vigorously until it begins to thicken and harden. I've discovered that taking mixing breaks (when your arm gets tired) seems to help the mixture thicken, so take them as appropriate.
- Once the mixture has thickened, add the baking powder, vanilla bean paste and a pinch of salt, and continue to mix until it forms a shiny-ish glob. Mix in 3/4 of the chocolate, reserving some for the tops.
- Lightly oil your hands with your oil of choice. This will enable you to divide the mixture into 6-8 balls, and create a ball shape by rolling it between your hands. Lay as ball evenly spaced on the baking tray.
- Use the (lightly oiled) palm of your hand to gently press each ball into a cookie shape. They spread a little but not much, so press them into the shaped cookie you'd like to end up with.
- Sprinkle the tops of each cookie with the remaining chocolate chunks and sea salt flakes. Place them in the oven for 5 minutes.
- At the five minute mark, open the oven and gently drop the tray against the oven rack. The cookies will flatten out a little. Return them to the oven for 3-4 minutes.
- Once the cookies are cooked, allow them to cool on the oven tray for a while, as they harden up while cooling. For crispiest results, store them (once completely cool) in an airtight container in the fridge.
- To make the ice cream sandwiches - you know what to do.