I dipped them in some vegan chocolate to give it that little bit extra.

I dipped them in some vegan chocolate to give it that little bit extra.


  • 3 tablespoons dairy-free soy margarine
  • ¾ cups unsalted peanut butter, creamy or crunchy
  • ¾ cups and 2 tablespoons packed organic light brown sugar
  • ½ cup agave nectar or maple syrup
  • ½ cup plain unsweetened soy yoghurt
  • ½ cup whole wheat flour
  • ¾ cups white flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1/8 teaspoon salt
  • White sugar, for sprinkling (optional) – see note below


  1. In a medium-sized mixing bowl using an electric hand mixer, beat the soy margarine until slightly fluffy, about 2 minutes.
  2. Add the peanut butter, brown sugar, maple syrup and soy yoghurt, beating well between additions, until mixture is well combined.
  3. Set aside.
  4. In another mixing bowl, sift together the flours, baking soda, baking powder and salt until well mixed.
  5. Add the dry ingredients to the wet, mixing until just combined.
  6. Cover the bowl with plastic wrap and place in the refrigerator for 1 hour.
  7. Preheat the oven to 175’C (350’F)
  8. Set aside two large ungreased baking sheets.
  9. Remove the cookie dough from the refrigerator and, using your hands, shape the cookies into 2-3” balls and place on the baking sheets, pressing them into disks as you do so.
  10. Press the backside of a fork lightly on the surface of the cookies, sprinkling them with sugar if so desired, and bake for 18 to 20 minutes, or until they are golden brown but still soft.
  11. Allow the cookies to sit for 1 minute on the pans after removing from the oven.
  12. Transfer the cookies to a wire cooling rack and allow them to cool completely.


  • I dipped them in some nice melted vegan chocolate to give it that little bit extra. It’s up to you what you do.