Recipe for Vegan Chocolate Peanut Cookies

In a bowl, place the oats, flour, and baking powder, and mix.

Add the applesauce, honey, liquid vanilla, and peanut butter, and mix again until the dough comes together.

Finally, add the chocolate chips and the peanuts. You can chop the peanuts into large pieces to make it easier to spread the dough.

You get a ball of non-sticky dough. Roll it out on a sheet of parchment paper or a silicone baking mat. You should achieve a dough thickness of 3mm. If rolled out to 2mm, the cookie is too thin and too crispy, and if rolled out to 4mm, it loses all crunch. 3mm is the perfect thickness to combine crunchiness and softness.

Cut out your dough with a circular cutter of 5-6 cm. If you care about detail (like me^^) and want to really achieve the desired shape, create a template out of cardboard and use it to cut your cookies with a fine knife.

To finish, place your cookies spaced apart on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C for 10 minutes. Let cool on a wire rack and store your cookies for a few days in a cake box.