Christmas is coming and you need to check out these vegan peanut and ginger cookies. Here at Wrapped in Newspaper we are big fans of all things festive; mulled wine, decking the halls and family fun times. Now we have our feet well and truly in December we can get cracking with the festivities! This year I plan on having a bit more of a subdued Christmas in the food and drink stakes, as I’m stepping up my marathon training and very much feel like I’m starting from scratch! I will decline some of those Gin and Tonics that are offered to me, but these ginger nutty molasses biscuits are a little treat I will be eating! Soft and chewy with a hint of ginger and lovely nuttiness from the peanut butter, these are a great alternative to sugar laden gingerbread biscuits/houses. Also, these take minutes to make and minutes to bake. Enjoy the merriment December brings.
Vegan peanut and ginger cookies
130g Peanut butter
1 tbsp Molasses
2 tsp chia seed mixed with 2 tbsp water
A generous thumb sized piece of ginger
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp mixed spice
1 tsp baking powder
Pinch of Himalayan salt
1. In a bowl mix the peanut butter and molasses together. (I just used a spoon, no need to get the fancy equipment out).
2. Grate the ginger and add to the bowl. In a glass add the chia seeds ( I used milled ones) and the water and stir together, add to the peanut butter mixture. Add the xylitol and oats and mix through.
3. Add all the spices, baking powder and salt and stir thoroughly.
4. Line a baking tray with greaseproof paper, and spoon the mixture on to the tray leaving an inch or so between them. Pop in a preheated oven (180C) for 10-12 minutes. Leave to cool on the tray.
These have a subtle ginger flavour, which means you can taste the peanuts too. Add more ginger if you want them super fiery!