I have a feeling that joke has probably been made a ton now, but in the immortal words of Eric Cartman, wha-evah, wha-evah, I do what I want!
I’m a bit late to the aquafaba train, but I’m making up for it lately. One of the reasons I was hesitant to post any aquafaba-based recipes is because I’m never sure how much I want to contribute to growing “superfood” trends. I’d hate to see the price of canned chickpeas skyrocket because people suddenly believe the brine in it can, like, cure cancer or something.
But dammit, it is really frigging good.
If you haven’t already, I’d recommend trying the Oh She Glows soy-free mayonnaise made using aquafaba. My partner — who is still an omni — loves it so much!
These cookies originally started out as chocolate chip cookies until I realized halfway through that I didn’t have chocolate chips (I always buy them thinking I’ll need them for baking, then I sneak a couple chips here, a couple chips there, and poof, they’re gone when I actually do baking). So I added some peanut butter and suddenly I had a peanut butter cookie on my hands!
The texture is less of a crispy, grainy cookie and more cake-like, like a Bear Paw if you’ve ever had those (is that just a Canadian thing?).
Aqua-fabulous peanut butter cookies
- Prep time: 15 minutes, plus one hour chilling
- Cook time: 12-14 minutes
- Yield: 12 large cookies or 18 medium-sized cookies
- Allergen info: Soy-free option
- 188 ml (3/4 cup) coconut sugar or brown sugar
- 188 ml (3/4 cup) raw/cane sugar (ensure that this sugar is vegan, as many white sugars are filtered through bone char)
- 625 ml (2 1/2 cups) whole wheat pastry flour
- 250 ml Earth Balance or other vegan butter (EB has a soy-free option)
- 80 ml (1/3 cup) peanut butter or almond butter (smooth or crunchy)*
- 45 ml (3 tbsp) aquafaba (chickbea brine)
- 5 ml (1 tsp) vanilla extract
- 5 ml (1 tsp) baking soda
- 2.5 ml (1/2 tsp) salt
- 2.5 ml (1/2 tsp) ground cinnamon
- Handfull of chocolate chips (optional – use Enjoy Life for a GF, SF option)
- In a large bowl, combine your butter, two sugars and vanilla. Mix until creamy.
- Add the aquafaba, mixing gently.
- Once smooth, add in your flour, baking soda, cinnamon and salt. Mix until even in consistency.
- Finally, stir in your peanut butter or almond butter. *If you’re using a natural nut butter, ensure that you’ve stirred it evenly in the jar before dishing it out into a measuring cup so that the oil is not separate from the thick stuff.
- Add in chocolate chips, if using.
- Chill in the fridge for about one hour and heat your oven to 375F.
- Drop dough on baking sheet in small rounds.
- Bake for 12 to 14 minutes or until golden on the outside with a soft centre.
- Cool slightly on a rack before enjoying!
Making these cookies brought back memories of when I was little and my school did fundraisers with Homespun cookie doughs. It was so fun to get the tubs of dough in from school on order days. My mom would always order a tub of peanut butter — her favourite — and chocolate chip for us even though she hated chocolate chips.
I’m not a big cookie eater, but when I made these suckers I ate at least a cookie a day. Hope you enjoy them as much as I did!