Gluten-free vegan peanut butter cookies
Servings: Cookies
Ingredients:
- 180 g Gluten-free self-raising flour (I use Doves)
- 125 g Vegan butter
- 125 g Soft light brown sugar
- 3 tbsp Aquafaba
- 125 g Peanut butter or you can use any other nut butter
- 1 tbsp Maple syrup
- 1 tsp Vanilla bean paste
- 1 pinch Salt
Instructions:
- Grease and line a large baking tray with baking paper
- Pre-heat the oven to 160°C fan (180°C conventional)
- Sieve the flour into a bowl
- Beat together the sugar and butter until the mix is light and fluffy
- Gradually beat in the aquafaba, maple syrup, nut butter and vanilla extract (don't worry if the mix starts to curdle slightly, it should un-curdle as soon as more dry ingredients are mixed in later)
- Mix in with the flour and pinch of salt
- Using a spoon (or ice cream scoop) make 12 balls out of the mix
- Put the balls onto a tray, evenly spread out, and flatten them slightly with the back of a fork
- Bake the cookies for approx. 18 minutes, until they are browned and slightly golden
- Leave them to cool slightly on the tray and then place them on a wire rack to finish cooling
- Store at room temperature in a cake tin or tupperware