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.)
Peanut butter cookies?
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
Ingredients:
• 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
Directions:
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.
2. Preheat oven to 375°F. Roll into 1″ balls and flatten with a fork on parchment lined baking sheets.
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.
Avocados and Ales 
They look awesome and I do love peanut butter! 🙂 I’ll give them a try!
They do look awesome! 🙂 I will give them a try!
I made these subbing gluten free flour mix, and they are amazing! I’m making them again today! They are just the perfect texture.
These were fabulous. I made these a few nights ago with my 2-year old, who is developing some serious mixing and pouring skills 🙂 She got a few good licks of the spoon. And when she went to bed and I baked the cookies, my husband and I ate about six of them!
They are so moist and yummy, with a bit of a crunchy outside.
I did a bit of a modified version. Subbed coconut oil in place of the vegetable shortening. Use whole wheat pastry flour for the flour. Used about half the sugar. And made half the recipe size (to minimize the number of cookies we would eat that night).
Thanks Lacey!