By Simon Greenwood-Haigh

Vegan & gluten-free peanut butter shortbread cookies

These are delicate, crumbly little cookies that just melt in the mouth!


  • 160g Proper Nutty peanut butter (add ¼ teaspoon salt if using Nowt but Nuts!)
  • 15g coconut oil
  • 2 tablespoons pure maple syrup
  • 1 teaspoon natural vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon bicarbonate of soda
  • 100g ground almonds


  1. Put all of the ingredients except for the ground almonds in a bowl and mix well with a fork, then stir in the ground almonds.
  2. Put the cookie dough in the fridge for 30 mins. Preheat the oven to 160°(140°C fan).
  3. Scoop the dough 1 tablespoon at a time and shape into a rough ball. Place on a tray lined with baking paper and press down on each one gently with the back of a fork to flatten slightly.
  4. Bake for 15-18 mins until the edges just start to brown.
  5. Allow to cool completely before removing from the tray – they will be more fragile whilst warm.

Makes approx. 18 cookies


Leave a comment

Please note, comments must be approved before they are published