When I was a kid, I used to bake peanut butter cookies all the time. One could say they were my go to cookie. And they weren’t just any peanut butter cookies; I had the perfect recipe. My neighbours loved them and requested them often.
That recipe may have been the first recipe I ever memorized but I would pull out the cookbook it was in and follow along anyways. After a few years, cookie dough, flour, and sugar were stuck in the pages and had stained the recipe.
After I went vegan, I stopped pulling out that cookbook. I probably tried to vegan-ize the recipe, but for some reason I stopped making peanut butter cookies. I made them on occasion, but I never found a vegan recipe that I loved.
Then I was diagnosed with celiac and I gave up completely. I hadn’t made peanut butter cookies in over a year! My gluten free baking has been getting better, and aquafba has been a dream ingredient, so I tried to vegan-ize my favourite recipe. And it worked!
I hope that you enjoy these as much as I do.
peanut butter cookies
makes 24
active time: 15 minutes ~ total time: 55 minutes
You would not believe that these soft peanut butter cookies are not only vegan, but gluten free as well! They’ve become my go-to recipe for peanut butter cookies.
Ingredients:
- 1/2 cup peanut butter
- 1/4 cup vegan butter (I used vegan becel)
- 1/4 coconut oil
- 1 cup sugar
- 1/4 cup aquafaba
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/3 cup arrowroot
- 2 cups Bob’s Gluten Free All Purpose Flour
Directions:
1. Cream the peanut butter, butter, coconut oil, and sugar. Add the aquafaba and vanilla, mix well.
2. Mix in the baking soda and baking powder one at a time.
3. Mix in the arrowroot and then the Bob’s Gluten Free All Purpose Flour.
4. Preheat the oven to 350 degrees fahrenheit and line a baking sheet with parchment paper.
5. Shape the dough into 1.5 inch balls and squish them down using a fork. Place in the freezer for 10-15 minutes while your oven preheats.
6. Bake for 14 minutes. The cookies will appear soft. Leave them on the sheet for 5 minutes and then place them on a cooling rack.
7. Enjoy with a glass of almond milk!
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Is there anything I could swap the aquafaba for? I’m sometimes (usually) to lazy to make it.
Hey Meg! That is totally fair – I always cheat and just use the liquid directly from the can of chickpeas instead of doing it all from dried chickpeas! I haven’t tried it yet, but you could try to sub 1 tbsp ground flax with 3 tbsp of water?