I first made 3-Ingredient Peanut Butter Cookies many moons ago, when I first got into baking.
Simple, delicious and oh-so-tasty, they were the perfect treat to whip up in just moments. Of course, they were full of refined sugar and also contained egg, which I know a lot of you don’t eat, or can’t eat.
I really enjoy vegan baking as it’s a bit of an extra challenge: how to get that rise, the perfect texture, or simply for the mixture to hold? Anyway, my favourite discovery of late is aquafaba, or the brine from tinned chickpeas.
Aquafaba has all sorts of magical uses, but in particular it makes a great binder to replace eggs in baking. And, really, what else were you planning to do with that brine?!
These cookies are super simple, yet taste just delicious. And, hurrah, they come with a toddler-shaped stamp of approval. And that’s always the hardest taste test to pass…
A must-bake for any peanut butter lovers. And, if you really feel in the mood for chocolate, then throw in those chocolate chunks, too!
3-Ingredient Peanut Butter Cookies
- Makes 15
- 1 cup smooth, natural peanut butter
- 1 cup coconut sugar
- 3 tbsp aquafaba (chickpea brine)
- Optional extras: 3/4 cup dark chocolate chunks, 1 tsp vanilla paste
- Preheat oven to 170C. Beat together all ingredients in a bowl until smooth and combined and creamy. Roll the mixture into balls, place on two lined baking trays (with plenty of room in between – they spread!) and flatten with the back of a fork.
- Bake for 9-10 minutes, or until golden. Leave to cool completely, then eat!