Peanut Butter, Marmite & Chocolate Chip Cookies
Cakes & Bakes
Makes 10-12
Cook Time: 40 mins
Difficulty: Easy
Sweet, salty, rich in umami and nuttiness - these are absolute flavour bombs!
Not to mention they are Gluten Free and Dairy Lactose Free!!!!
The key is to use a good quality dark chocolate to help balance the flavours . If you are a bit of a marmite lover, like me, don’t be afraid to add a bit more.
If you are not a big marmite fan, try swapping out for Miso - its that rich, salty, umami flavour that you want to lift these cookies to the next level of delicious!
For the butter I use Flora Vegan Butter - you want one of the solid vegan blocks rather than the soft spreads!
The brown sugar adds a lovely gooeyness and caramel sweetness to the cookie. If you haven’t got it, caster sugar is fine, it will just be a little crispier in texture.
I use crunchy peanut butter but it doesn’t really matter - use smooth if you don’t like the nutty lumps!
Chilling the mix is vital before baking - it doesn’t just make the mix easier to handle, but actually also means they bake better and end up in a much better texture. The resting part is key to making sure these are at their best - try not to skip that part out!
The dough freezes amazingly well - I recommend resting the dough in the fridge, rolling it into a giant sausage with some greaseproof and freezing it like that. You can slice off some dough from frozen, whack it on a baking tray and bake straight from frozen - warm delicious Peanut Butter, Marmite & Chocolate Chip cookies to order!
INGREDIENTS:
120g Vegan Block/Butter
140g Light Brown Sugar
50g Caster Sugar
1 Large Egg
1 Tsp Marmite
1 Tbsp Crunchy Peanut Butter
200g Gluten Free Flour
1/2 Tsp Xanthan Gum
1 Tsp Baking Powder
1/2 Tsp Baking Soda
80g Dark Chocolate (cut into chunks or chocolate chips) plus 20g to top the cookies
METHOD:
Pre-heat the oven to 180C
In a large bowl using an electric hand whisk or using a stand mixer, whisk the butter and both sugars together until smooth and the sugar dissolved
Add the egg and beat until combined
Continue to whisk, adding the marmite and crunchy peanut butter
In a separate bowl, mix the gluten free flour, xanthan gum, baking powder and baking soda
Once the marmite, peanut butter and egg mix is well combined, stop the whisk, add the flour and use a wooden spoon to mix until the flour is almost fully incorporated. Add the chocolate chunks/chips and mix until fully combined and mixed - try not to overwork the mix, this can tighten up the dough and make the cookies less gooey!
The mix will be quite wet and sticky - this is fine. Cover the bowl and chill the mix for at least 1 hour until it has hardened and is easier to handle. You can leave the dough at this stage for up to 3 days in the fridge
Use an ice cream scoop or tablespoon, scoop the dough, shape into a ball and place on a baking tray. Make sure there is plenty of room between each ball - they will melt and expand on the tray. Make sure there is at least around 5cm between each ball. Place one large chunk or a couple of chocolate chips on the top of each ball and gently press into the top to slightly flatten the balls
Place the tray in the fridge to rest for at least 15 minutes - I usually use this time to pre-heat my oven so I don’t get impatient!
Bake in the oven for 10-14 minutes, depending on size of cookie and your oven. When they are ready, they should look cooked around the outside but slightly undercooked in the middle - the less you cook them, the gooier they will be, but remember you need to actually be able to pick them up!!!
Remove from the oven and leave to cool on the hot baking tray for around 10 minutes - this will just make sure they hold their shape when you pick them up but still be all gooey in the middle!
Leave to cool or eat warm - that’s your decision!
