Cookies are delicious. This is a known fact of the universe.
Peanut butter is delicious. This is another known fact. (Unless you’re allergic, in which case, avoid this recipe at all costs.)
Let’s just say these are best for a day when you are leaving the house, otherwise you will eat the entire container. Or bring them with you and share with your coworkers, because shared calories don’t count. That is another known fact.
Aquafaba is a great binder in these cookies. In fact, these are better than any other vegan peanut butter cookie I have tried. They are crunchy with a bit of give, like a perfect cookie should be. But don’t just listen to me, try them yourself!
P.S. Check our the Vegan Meringue Facebook group for more great aquafaba recipes!
Recipe adapted from here
• 1 cup granulated sugar
• 1 tbsp pure maple syrup
• 1/4 cup vegetable shortening*
• 1/4 cup vegan butter, like Earth Balance or homemade
• 1/2 cup natural peanut butter
• 3 tbsp unwhipped aquafaba
• 1 1/4 cup all purpose flour
• 3/4 tsp baking soda
• 1/2 tsp baking powder
*coconut oil can be subbed
1. Beat butter, shortening, peanut butter, sugar, and aquafaba together until smooth. Mix in dry ingredients-flour, baking soda, and baking powder. Refrigerate for 2 hours until firm.
3. Bake for 10 minutes, or until edges begin to brown. Cool on sheets for 5 minutes, then remove and consume with your favorite plant milk.