Tuesday, 3 April 2012

Peanut Butter and Almond Cookies

I basically used this recipe, but veganised it by changing the milk for unsweetened soya and the egg for one teaspoon of egg-replacer.
Then, for the shortening, I used both vegetable shortening and dairy-free sunflower spread. And I added flaked almonds.
They're soft and chewy, but the almonds give a nice crunch.