Vegan snickers cookies
Vegan, gluten free, FODMAP friendly, refined sugar free
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
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.