3 INGREDIENT PEANUT BUTTER COOKIES - IN FRYPAN (VEGAN)

 INGREDIENTS:
200g peanut butter

75g wholemeal flour (or oat flour)

75g maple syrup - or blackstrap molasses for the healthiest option

METHOD:

Before you start put your frying pan on to a low heat.

Then combine the peanut butter with the syrup or molasses, and add the flour.

Mix into a ball and knead (flatten and fold) for a minute or two, until you have a cohesive ball.

Divide into 16 or 20 pieces.

Flatten each piece into a rough circle, by pressing the piece into the palm of one hand, using the heel of the other hand.

Gently press down on each piece with the back of a dessertspoon to flatten it somewhat.

Place in the frying pan and put the timer on for 3 minutes.

Turn them once - another 3 minutes, then take them out and put them on a cooling rack. They still feel fairly soft at this stage, but it doesn't take long before they crisp up.

VARIATION:

At the assembly stage, add a handful of sultanas - about 30-40g.