Protein 96.24g
Fat 199.76g
Carbohydrates 86.28g
Protein 0.7g
Fat 0.7g
Carbohydrates 64.75g
Protein 17.94g
Fat 2.34g
Carbohydrates 146.06g
Protein 0.3g
Fat 99.5g
Carbohydrates 0.1g
Protein 1g
Fat 0g
Carbohydrates 0.9g
Protein 0.01g
Fat 0.01g
Carbohydrates 0.01g
Protein 0.03g
Fat 0g
Carbohydrates 0.22g
Protein 0.01g
Fat 0.01g
Carbohydrates 0.01g
4381
kcal
Protein
116.23g
Fat
302.57g
Carbs
298.33g
Fiber
0g
1
Preheat oven to 180 degrees C.
2
Mix all dry ingredients (flour, baking powder, baking soda, salt) in a bowl.
3
In a separate bowl, mix peanut butter and soft vegan butter. Add both types of sugar, plant-based milk, and vanilla extract, and mix.
4
Add dry ingredients to the wet and mix thoroughly.
5
Form three tablespoons of dough into a ball, place it on a baking sheet lined with parchment paper, and press it gently flat. Use a fork to imprint a cross pattern on the cookie (creating the # sign).
6
Bake the cake in the preheated oven at 180°C for 15-18 minutes or until the cake edges are slightly browned and the bottom is golden.
7
Uwaga! Liczba porcji powstałych z przepisu: 10. Pozostałe porcje możesz użyć w kolejnych dniach, dzięki czemu nie musisz gotować codziennie .
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