Peanut butter is expensive here. Like seven dollars a jar expensive. That being said, I don’t get in as many pb & js as I’d like, but such is life. When we do buy peanut butter, it’s a real treat. …And the jar is usually demolished within 48 hours. Is this a good time to mention that peanut butter is NEVER used in Thai cooking? Most Thais don’t know what it is, and the few that I’ve known that did know hate it. While living in rural Thailand, my boyfriend made some of his neighbors’s children a peanut butter sandwich, and they spit it out, saying it was bland and salty (the ultimate insult for food in Thai).
As I am not a Thai child, I could not resist picking this up at Tesco:
It is SO GOOD. And vegan too! This jar didn’t last very long. There were spoons involved. It wasn’t pretty.
We had a hunch these would quite delicious in cookie form (they are). They aren’t the most glamorous of cookies but they sure are yummy. If you can’t get your hands on chocolate peanut butter, there are many tutorials and recipes online on how to make your own. Or classic peanut butter would work just fine too!
makes 20 cookies
3/4 cup chocolate peanut butter (or classic peanut butter)
1/3 cup vegetable shortening
3/4 cup sugar
1/2 cup + 2 tbsp coconut milk (or whatever non-dairy milk you prefer)
1 tsp vanilla extract
1/4 tsp salt
2 cups flour
1 tsp baking powder
1/2 cup chocolate chunks or chips
1. Preheat oven to 180°C (350°F) and lightly grease a cookie sheet.
2. Mix peanut butter, shortening, sugar, coconut milk, vanilla extract, and salt in a bowl until smooth (no shortening lumps!)
3. Add flour and baking powder and stir.
4. Fold in chocolate chunks.
5. With your hands, make small balls of dough, gently flatten, and place on the cookie sheet, about 1 – 2 inches apart (they don’t spread too much).
6. Bake for 10 – 12 minutes or until tops start to get crackle-y. Let cool before removing from baking sheet. Finished!
Source: Adapted from The Vegan Zombie