- Preheat oven to 180c/350f, and line three baking trays with parchment paper.
- Sieve flour into a large mixing bowl, and then add the sugar, cacao powder, salt and baking powder. Combine.
- In a separate mixing bowl, whisk together the vanilla extract, peanut butter, coconut oil and butter/vegan spread.
- Add the wet ingredients into the dry, and combine until a ball of dough is formed. I recommend using your hands for this step.
- If you have time, place the dough in the fridge for 30 minutes.
- Sprinkle some flour onto your work surface, and using a rolling pin, very gently roll the dough mixture out until flat. It needs to be about 5mm thick.
- Using a gingerbread man cookie cutter, create approximately 16-18 cookies.
- Gently place the cookies onto the lined baking trays, and bake in the oven for 15-18 minutes.
- Whilst the cookies are cooling, add your icing to a piping bag and cut a small hole in the bottom.
- Start with adding the eyes to the cookies, and letting them dry. Add eyeballs with black edible pen or chia seeds.
- Then decorate with multiple lines to make them look like Halloween mummies.
Peanut Butter Halloween Cookies
Serves: 16
Ingredients
- 350g plain or wholemeal flour
- 160g smooth peanut butter
- 200g butter or vegan spread
- 35g light brown sugar
- 1 teaspoon of vanilla extract
- Pinch of salt
- 1 teaspoon of baking powder
- 2 tablespoons of cacao powder
- 50ml coconut oil (melted)
- 250g royal icing (or for a vegan alternative whisk together 250g icing sugar with 4 tablespoons of aquafaba (the juice drained from a can of chickpeas))
- I used a black edible pen to draw the eyeballs. Chia seeds will also work.
