PeaNOT Chocolate Chip Cookies

Nut free, dairy free (option), vegan (option) 

Ingredients

  • 170g VGood PeaNOT Butter 
  • 100g Nuttelex DF spread or butter 
  • 65g light brown sugar 
  • 65g caster sugar 
  • 2 teaspoons vanilla extract 
  • 1 egg 
  • 190g wholemeal spelt flour 
  • 1⁄2 teaspoon baking powder 
  • 3⁄4 cup chocolate chips of choice (Dairy free / Vegan options) 

Method

  • Preheat oven to 175 degrees Celsius and line 2 baking trays with parchment paper 
  • Beat together the Nuttelex and PeaNOT Butter until creamy. Add in both sugars and vanilla and beat again until smooth. Beat in egg. 
  • Fold in the flour and baking powder until a smooth cookie dough forms 
  • Fold in the chocolate chips 
  • Roll into about 20 balls and arrange on the lined baking trays 
  • Bake for about 10 minutes until tops are golden – do not overbake or they will dry out 
  • Allow to cool on the rack for about 15 minutes 
  • Store in an airtight container 

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