Looking for a delicious treat that is both egg-free and gluten-free? Look no further! These peanut butter cookies are here to satisfy your sweet tooth while accommodating dietary restrictions. With a simple preparation process, you can indulge in the endless possibilities of dessert.
The process of making these cookies is quite simple and doesn’t require the addition of butter, vegetable oil, or flour. The oil content present in peanut butter is sufficient for baking delicious cookies. They have a crispy and chewy texture. With each bite, they release a rich aroma of peanuts, and it’s easy to become addicted after having a few!
I purchased a peanut-shaped mold with the intention of creating clear patterns. The original recipe wasn’t ideal, so I added a small amount of tapioca starch to aid in creating defined imprints. Some readers requested an eggless version, so I substituted egg with aquafaba.
These peanut butter cookies offer a rich and peanutty flavor, made with genuine ingredients. They are a healthy and delectable snacking choice. So why not take some time to bake a batch of these treats and experience the satisfaction they bring to your mouth and heart?
Indulge in the limitless possibilities of dessert with these egg-free, gluten-free peanut butter cookies. Enjoy!
◤Ingredients (Approximately 30 pieces):
- Home Blended Unsweetened Peanut Butter – 200g (Store bought Unsweetened peanut butter can also be used)
- Condensed Aquafaba – 30g
- Tapioca Starch – 12g
- Demerara Raw Cane Sugar – 35g
- Bicarbonate of Soda – 1/4 teaspoon (optional for a slightly crispier texture)
- Himalayan Salt – 1/4 teaspoon
◤Instructions:
❶ Take 110g of canned chickpeas, place them in a small pot, and heat over medium heat to evaporate the water content. Reduce it to 30g and let it cool for later use.
❷ Remove the shells and skins from fresh peanuts and roast them in a preheated oven at 130°C for 1 hour or until a peanut aroma is released. Blend them in a food processor until you achieve a smooth and flowing peanut butter. Let it cool for later use.
❸ Grind the Demerara raw cane sugar into powdered sugar using a grinder. Mix it with tapioca starch, bicarbonate of soda, and Himalayan salt. Stir well.
❹ Add the peanut butter to the mixture and stir until combined. Do not knead excessively; the dough will not have gluten and may appear slightly loose, which is normal.
❺ Add the condensed aquafaba and mix well.
❻ Scoop a small ball of dough with a teaspoon and shape it into a peanut-shaped elongated form.
❼ Dust the peanut mold with tapioca starch, brush off any excess powder, and press the dough into the mold. Flatten the dough on a baking sheet lined with parchment paper, press down firmly, and remove the mold. The cookies will not expand much, so they can be arranged closely.
❽ After each use of the mold, clean off any residue with a brush, remove excess oil, brush with starch again, and then reuse to achieve clear patterns.
❾ Preheat the oven to 160°C and bake the cookies for approximately 10-15 minutes. Once the cookies emit a rich peanut aroma, remove them from the oven and let them cool on a wire rack. The cookies will become crispy once completely cooled. Store them in a sealed jar at room temperature for 3 to 4 days.