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Vegan cookies with peanut puree
Cookies vegan with peanut puree
Here is a cookie recipe for today vegan really greedy. Composed of pecans, chocolate chips and peanut puree, the result on the palate is truly stunning.
You can easily replace the pecans with French walnuts from the garden or Grenoble PDO.
Peanut puree can also be combined or replaced with almond puree. For my part, I use the organic and French brand Almond when I buy dried fruit puree.
I’m not used to doing this, but if you wish, you can order on the Perl’Amande site using the code BEAUTYFOOD15 to be able to benefit from a reduction.
Note: be careful to use a soft butter to make the cookies.
Indeed, during my first test, I used the fine 100% vegetable plant which is quite hard … With a disastrous result, because my cookies did not hold and they completely melted during baking …
I used the Saint-Hubert brand for the second try and as you can see, the result is pretty good.
AuthorBeauty FoodDifficultyEasyPreheat the oven to 170 °.
Finely chopped the pecans.
In a small bowl or measuring glass, mix the vegetable drink with the lemon juice with a whisk to obtain a foam.
Combine the flour, cornstarch, salt, baking soda, cinnamon and vanilla extract in a large bowl.
Take a small bowl to mix the butter with the sugar for 1 to 2 minutes so that it crystallizes. Add the milk + lemon mixture at the end.
Incorporate the crystallized butter with the dry mixture then mix with a marise or wooden spatula.
Then add the chopped pecans and the peanut puree.
Then the chocolate chips.
Take about 50g of dough to form a ball and place it on a sheet of baking paper. Repeat the operation until all the dough is used up, taking care to space them well.
Place in the oven for 15 minutes.
Let cool on a wire rack and it’s ready.
Ingredients
Instructions
Preheat the oven to 170 °.
Finely chopped the pecans.
In a small bowl or measuring glass, mix the vegetable drink with the lemon juice with a whisk to obtain a foam.
Combine the flour, cornstarch, salt, baking soda, cinnamon and vanilla extract in a large bowl.
Take a small bowl to mix the butter with the sugar for 1 to 2 minutes so that it crystallizes. Add the milk + lemon mixture at the end.
Incorporate the crystallized butter with the dry mixture then mix with a marise or wooden spatula.
Then add the chopped pecans and the peanut puree.
Then the chocolate chips.
Take about 50g of dough to form a ball and place it on a sheet of baking paper. Repeat the operation until all the dough is used up, taking care to space them well.
Place in the oven for 15 minutes.
Let cool on a wire rack and it’s ready.
Use the code BEAUTYFOOD15
to get a reduction on the Perl’Amande site!
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