5 Ingredient Peanut Butter Cookies
These chewy, buttery cookies will please any palate! They are vegan, gluten-free, flourless, and perfect for dipping in almond milk.
Equipment
- Cookie scoop or tablespoon
Ingredients
- 1 cup creamy peanut butter
- 3/4 cup brown sugar packed
- 3 tbsp aquafaba liquid from canned chickpeas
- 1 tsp vanilla extract
- 1 tsp baking powder
Instructions
- Preheat oven to 350F. Line a baking sheet with parchment paper and set aside. If you haven't yet, drain your chickpeas and reserve 3 tablespoons of the aquafaba for this recipe. Save the chickpeas and extra aquafaba for another recipe.
- In a medium bowl, whisk the peanut butter, brown sugar, aquafaba, vanilla extract and baking powder until combined.
- Spoon scant tablespoon-sized cookies onto prepared baking sheet, spacing cookies about 1-2 inches apart as they will expand some.
- Bake cookies for 10 minutes on the bottom rack of your oven, until golden around edges. Allow to cool on the tray for 2-3 minutes before transferring to a rack to cool fully. Enjoy!