Monday, 5 January 2015

Giant peanut butter and oat skillet cookie




Its been a while guys, sorry about that. I set my self two new years resolutions this year, first to start blogging again and the second to master vegan baking.


I've experimented with vegan baking a little over the last year with varied results, my banana breads have all worked really well but experiments with cupcakes haven't been the best. So this week i set out to perfect vegan cookies and beer bread (recipe for a beer bread coming later in the week).

I love Pintrest and i took my inspiration for this recipe from the six million posts about skillet cookies. i just bought a cast iron skillet and thought this was a great first outing for it. 

Then i thought about thing i like in a cookie, Oats are always good as is peanut butter so after a little thought i managed to put this together. At first i wasn't sure how it was going to work out but it ended up being just as good as any cookie from a major high street cookie store. 



Giant Peanut Butter and Oat Skillet Cookie
Recipe by NEveggie


Prep time: 5 minutes

Cook time: 25 minutes

Total time: 30 minutes

Yield: 1 Giant Cookie


Ingredients

  • 1 1/4 cups Flour
  • 1 teaspoon Baking Soda
  • 1 cup Oats
  • 1/2 cup Pure Soya Spread or Vegan Margarine of your choice
  • 1/2 cup Brown Sugar
  • 1/2 cup White Sugar
  • 1/2 cup Smooth Peanut Butter (I used Meridian)
  • 1 tablespoon Organ No Egg + 2 Tablespoons of Water
  • 1/2 cup Dark Chocolate Chips (optional)
Cooking Directions
  1. 1. Add the dry ingredients to a bowl and combine.
  2. 2. In a separate bowl cream together the Pure spread and the sugars until smooth and creamy.
  3. 3. Add the No Egg and the peanut butter and mix until smooth
  4. 4. Pour in the dry ingredients and mix until you have cookie dough.
  5. 5. Wrap in cling film and pop into the fridge for 30 minutes, in the mean time preheat the oven to gas mark 4.
  6. 6. Remove from the fridge and unwrap, press into a greased skillet ( you can use a cake tin if you don't have a cast iron skillet) Leave a little room around the edges as the dough will spread in the oven.
  7. 7. Put the skillet in the preheated oven for 25 minutes or until a cocktail stick pushed in the middle comes out clean.
  8. 8. Once cooked, serve warm with dairy free ice cream ( i used Swedish Glace)

I hope that if you make this you will enjoy it as much i we did here at NEveggie HQ, Please let me know in the comments if you make it or use #NEveggie on Instagram or Twitter.