• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

I got the recipe from the byanjushka website. She includes a lot more information on there, and lots of pictures and instructions. But it’s all in German, so here’s my quickie, English version. I’ve doubled the amounts, as I first baked this for the #PurpleKonnektiv meetup, and I knew I’d have some hungry guests.

The cookies are vegan, but they’re mostly just peanut, so it’s sort of irrelevant. Just make sure you get the really high-quality peanut butter that is 100% peanut. You can usually identify it by the fact that the oil separates from the base, a bit. Everything else is probably with hardened palm oil, or something.

§Details

• ⏲️ Prep time: 15 min
• 🍳 Cook time: 10 min
• 🍽️ Servings: 30 cookies

§Ingredients

• 500 g peanut butter, normal or crunchy
• 300 g brown (or raw) sugar
• 160 ml plant-based milk (or cows’ milk, if you don’t care about vegan)
• 1 pkg vanilla sugar (bourbon is nice) or 1 tsp vanilla
• 250 g flour
• 2 tsp baking powder
• 2/3 tsp salt

§Directions

1. Preheat oven to 180 °C (350 °F).
2. Beat together the peanut butter and the sugars, with an electric mixer.
3. Mix in milk and vanilla.
4. In a separate bowl, stir together flour, salt, and baking powder.
5. Stir the dry ingredients into the wet ingredients, and then knead the dough a bit.
6. (At this point, I put the dough in the fridge overnight, and baked it the next day.)
7. Line your baking sheet with baking paper.
8. Form tbsp-spoon-sized balls of dough.
9. Press each one flat, with a fork, dipping the fork in water, before each press (to keep the dough from sticking to the fork).