Vegan Pea-ni cookies

I made these cookies using Peanut butter and Tahini. They are like a hybrid, and anything hybrid is always good. I can't guarantee that these cookies will give you better fuel efficiency but damn they are tasty. This recipe makes a whole lot, so be ready to share! A Mylk and Beans original.

Vegan Pea-ni Cookies

• 1/2 cup tahini, unsalted


• 1/2 cup natural peanut butter, unsalted (I used chunky)


• 3/4 cup vegetable oil


• 3/4 cup brown sugar


• 3/4 cup almond milk


• 1/2 tsp cinnamon


• 1/2 tsp ground ginger


• 1/4 tsp clove


• 1/2 tsp salt


• 2 cups self-rising cake and pastry flour


• 2 tbsp coconut flour


• 1 bar (100g) Dark chocolate (or semi-sweet chocolate chips)

1. Preheat oven to 350 degrees F


2. Mix wet ingredients together briskly, I used my stand mixer.


3. Sift dry ingredients together and add to wet.


4. Let sit 5 mins, so the flour can absorb all the moisture


5. Roll into 1-2" balls. Place on a parchment lined backing sheet. Then smush the balls flat with the bottom a cup. Use a small piece of parchment between the balls and the cup so they don't stick together. Not too flat or they wont be strong enough once baked. Use your judgement.


6. Bake for 10-15 mins, then transfer to cooling rack.


7. Step #2: When all the cookies are baked, you can start melting the chocolate.


8. Find a pot and a heat safe bowl, that fit together = double boiler


9. Melt the chocolate over simmering water, until silky. TIP: Don't get any water in your melting chocolate, or you'll have to start over, new.


10. Dip each cookie in half way, and place on a parchment lined sheet to cool. There were so many cookies that I made some as sandwiches with a spoonful of chocolate in every centre.

I would keep these refrigerated since the chocolate isn't tempered.