Up in the kitchen today was a new recipe, twisting on an old staple. Now my usual recipe is wicked simple with just eggs, sugar and peanut butter. I wanted to see if I could find a version that would work without eggs.
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After a bit of googling, I found one from @simpleveganista that looked perfect. I had two mostly empty peanut butters, so I used those first and then added from a new container after to get the full grams. Also, as every GF flour is a bit different as is organic cane sugar vs. another sugar, I used the weighted ingredients rather than cup measurements.
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This recipe didn’t require any substitutions. I did add some chopped up @enjoylifefoods vegan mega chunks. [just FYI – you can buy a five point bag of these on Amazon and it’s the best purchase I’ve made lately!]
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All in all, this made 20 cookies. I baked mine for 16 minutes and let them cool on the tray completely. They do spread quite a bit in the oven, so I’d be more aware of that the next time I made this recipe. Otherwise, they’re crispy, tasty and not too sweet which I quite like.
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CLICK HERE for the Simple Veganista recipe!
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