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 food & drinks writer. Director of creative agency Thirst Media, helping small businesses reach their full potentially. Champion of pubs and breweries.

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