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Jimmies Peanut Butter Cookies

A crumbly, melt-in-your-mouth Christmas cookie staple in our family.


  • 160 g vegan butter (Vegan Block)
  • 180 g peanut butter
  • 180 g syrup of your choice
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla
  • 250 g or more flour


  • Cream together marg, peanut butter and syrup. Add bicarb (dissolved in a little warm water) & vanilla. Mix in enough flour so the batter is just not sticky.
    Set in fridge ~1 hr.
    Make small balls on ungreased baking tray. Criss cross with fork.
    Bake 12-14 min at 150C, until bottom is golden. Cool & remove. Be careful, these can crumble!