Peanut butter is quite easily my favourite food. I eat it every day without fail. Not only is it jam packed full of protein, it is also full of healthy fats – just don’t eat too much of it… I really wish I could listen to my own advice.
I’ll have it on toast with sriracha or spread into a sandwich with a vegan nutella, I’ll mix it into a sauce for dipping vegan spring rolls into, or spread over some yummy vegan pancakes.
You name it, I’ll probably put peanut butter on it.
So, it is no surprise that I also love baking it into a cookie. In particular, this gluten-free vegan peanut butter cookie recipe.
Gluten-free cookies
I’ve tried many times to make gluten-free and vegan cookies, but they come out dry and hard, often resembling crumbly rocks. However, another experiment here using nut butter, plenty of butter, and aquafaba, has helped to make these cookies soft and chewy, and close enough to the real thing!!
These gluten-free and vegan nut butter cookies didn’t last long in my household! Try them out yourself, they are quick and easy and incredibly moreish.
Gluten-free vegan peanut butter 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
METHOD
- 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
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