one green planet
one green planet

These thick Soft Baked Snickers Cookies are easy to make with a rich chocolatey protein cookie base and a peanut butter caramel filling all topped with chocolate and more peanut butter. They are vegan, gluten-free and made with wholesome ingredients.

Soft Baked Snickers Cookies [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Ingredients

For the Cookies:

  • ~1/4 cup (50g) smooth peanut butter
  • 1/4 cup (60g)  thick dairy-free yogurt
  • 1/3 cup (60ml) maple syrup
  • 1/3 cup (60g) coconut sugar
  • 2 tablespoons plant-based milk
  • 1/2 teaspoon vanilla essence
  • ~3/4 cup (60g) oat flour
  • 1/3 cup (40g) ground almonds
  • 1 scoop (20g) chocolate protein powder
  • 1/4 cup (20g) cocoa powder
  • 1/2 teaspoon baking powder
  • A pinch of salt

For the Caramel:

  • ~1/4 cup (50g) smooth peanut butter
  • 1 tablespoon maple syrup

For Topping:

  • 1/2 cup (60g) dark chocolate chips
  • 1 teaspoon coconut oil
  • 1-2 tablespoons smooth peanut butter
  • 1 tablespoon crushed peanuts

Preparation

  1. Preheat the oven to 160Fan/180*C and line a large baking tray with parchment paper.
  2. For the cookies, whisk together the peanut butter, yoghurt, syrup, sugar, milk and vanilla till smooth. Add in the oat flour, ground almonds, protein powder, cocoa powder, baking powder and salt. Whisk to a thick batter with no specks of flour.
  3. Use an ice cream scoop (or large spoon) to divide into 7-8 cookies, placing them on the trays with a small gap around each one as they spread slightly.
  4. Using a greased spoon make an indent into each cookie and use your fingers, where needed.
  5. Bake for 9-10 minutes, until crackled on top and still soften the middle, but the edges will be crisp. Place the tray on a wire rack.
  6. While the cookies are warm, re-shape the indents with your fingers in the middle of the cookies. Allow to cool completely (about 1-2 hours or use the fridge to speed it up).
  7. Make the caramel by stirring together the peanut butter and syrup with a pinch of salt.
  8. Prepare the topping by melting the chocolate chips and coconut oil till smooth.
  9. Carefully remove the cookies from the baking tray and fill the middles with the caramel. Drizzle over the melted chocolate and top with some extra peanut butter and crushed peanuts. Eat straight away or set in the fridge for 10 minutes.
  10. Store in a sealed container for 2-3 days or in the fridge for 5-7 days. You can freeze the cookies for up to 1 month and allow to thaw before eating them.


    About The Author

    photourl

    Amy Lanza

    See My Recipes

    Amy is the plant-based recipe developer, food and content creator, food stylist and photographer behind Nourishing Amy. She is passionate about food, health and happiness and promotes a mindful balance in life; from kale salads to chocolate cake. She has a flair for food photography in order to bring her recipes to life. Amy has 2 eBooks and her work has been featured on the front covers of Vegan Life Magazine and Plant based Magazine and inside Thrive Mags.

    Comments

    This site uses Akismet to reduce spam. Learn how your comment data is processed.