Egg free peanut butter cookies with only 3 ingredients, using aquafaba as an egg replacer!
Have you heard about aquafaba? It’s a fairly new thing to enter the world of egg-free and vegan baking, and it’s the bean brine from canned/tinned beans (aquafaba=bean liquid). Usually chickpea brine or white bean brine is used, and when whipped, it has an uncanny resemblance to whipped egg white, hence it’s popular when making vegan meringue and pavlova.
Since learning about aquafaba, I’ve been experimenting a bit with various recipes. There have been a few hits and misses, but these egg free peanut butter cookies were definitely a hit!
This recipe is no way unique, as internet is flooded with flourless peanut butter cookies. All of the recipes have egg in them, and I wanted to try to make ones with aquafaba instead of eggs. And it worked perfectly well. I even baked a batch with eggs to make a taste test to see if there was a difference in taste and texture. And you know what? The ones with chickpea brine were actually better, as they were chewier and sweeter as well (despite having the same amount of sugar in them)!
To give these cookies that cookie texture it’s important to first whip the chickpea brine until it’s become white and stiff. If you don’t whip the chickpea brine, peanut butter and sugar together you will get a dense cookie which resembles a raw food bliss ball, and not a cookie. So whip that chickpea brine!!! And these cookies needs chilling as well, as the dough will be extremely sticky and hard to work when it’s just been prepared. One hour of chilling should suffice, but I usually let them chill for 2 hours before baking them off. Then the dough is simple to work with and won’t stick.
I have a lot of experimenting to do with aquafaba such as pancakes and nut-free cookies! For more cooking and baking with aquafaba, just check #aquafaba on instagram!
And to wrap it up, I want to let you know that you cannot taste the beans whatsoever when using aquafaba in baking!
- - 3 tbsp aquafaba (chickpea brine, white bean brine)
- - 50 g (1/4 cup) sugar
- - 100 g (1/2 cup) crunchy peanut butter*
- Whisk the aquafaba with an electric hand mixer until it gets white and stiff peaks forms.
- Add the sugar to the whipped aquafaba and mix for a minute.
- Add the peanut butter and mix until a dough has formed which is thick and sticky.
- Place the dough in the refrigerator for min 1.5 hours.
- Turn the oven to 175°c/ 350°F
- Roll out to equally sized balls and place on a lined baking tray with 1 inch between each cookie. Flatten out with fingers or a fork before baking. Bake in the oven for 10-12 min. Take out and let cool before eating.