Soft baked, gooey cookies with crunchy peanut butter and cocoa. Simple 7-ingredient, flourless cookies made in minutes!
Ingredients
5 tbsp. aquafaba (unsalted chickpea brine)
½ cup crunchy peanut butter*
1 tsp vanilla extract
⅓ cup cocoa powder
¾ cup coconut sugar
½ tsp baking soda
½ tsp sea salt (only if your peanut butter doesn't contain salt)
Instructions
Preheat your oven to 350F/180C/Gas mark 4 and line two baking sheets
In a large bowl, mix together the aquafaba, crunchy peanut butter and vanilla until smooth.
In a separate bowl, whisk the cocoa, coconut sugar, baking powder and salt.
Add the dry ingredients to the wet ingredients and mix together with a spoon until a soft dough.
Use an ice cream scoop or a ⅛ cup to scoop out the mixture and transfer to the baking sheet. Squash with your hand till about ½" inch thick and mould into a circle. Repeat. You should get about 9 cookies.
Bake for 9-10 minutes. Add on a extra minute if you wanted them less soft.
Let cool on a wire rack for about 1 hour. Keep in a airtight box up to 4 days.
Notes
You don't need to whip the aquafaba - use as is.
* make sure you have a reasonably runny nut butter. You don't want to use a firm, hard nut butter as it wont work.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/chocolate-crunchy-peanut-butter-cookies/