RECIPE: Duerr’s Peanut Butter vegan cookies

Duerr’s sent me some of their crunchy peanut butter to try and although the Boy jumped on it and used it in a delicious Thai curry, there was only one thing for me realistically to do. Peanut butter cookies! I made mine vegan but you could make yours with dairy. They’d be great half dipped in chocolate.

Peanut butter and oat cookies
Makes 12

50g plain flour
1 tsp baking powder
50g sugar
75g oats
150g Duerr’s crunchy peanut butter
Dash of vanilla
Grate of nutmeg and cinnamon
Splash of almond milk to bind


  • Preheat the one to 180’C
  • Mix the dry ingredients in a bowl
  • Add the peanut butter and combine to a damp breadcrumb texture
  • Add a splash of milk to combine to a crumbly, light dough
  • Roll into 12 balls and squidge them flat on a baking tray
  • Bake for 15 minutes then cool on a wire rack
Estimated nutritional info per cookie

100 cals
5.7g fat
0.9g sat fat
82mg potassium
11g carbohydrate
5g sugar
3.5g protein


Bestselling author and freelance drinks writer. Champion of pubs and breweries. Occasional printmaker.

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