I have always loved making these gluten free peanut butter chocolate chip cookies. They are a big hit with all my friends including those who aren’t big on sweets. I’m not 100% vegan but I do try to live a vegan lifestyle as much as possible and no longer buy any animal based products for my home. So it is only natural that I wanted to try and adapt my cookie recipe to be vegan. The only obstacle was finding a suitable egg replacer. For this I turned to whipped aquafaba. I must say I am very pleased with the result.
1/4 cup aquafaba
1/2 teaspoon cream of tartar
1 cup peanut butter
3/4 cup organic sugar - I use trader joes
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 cup vegan chocolate chips
Preheat oven to 350ºF
Mix aquafaba and cream of tartar in stand mixer on high until stiff peaks are formed. Depending on your mixer this will take 5-10 minutes. Once peaks have formed set aside.
Cream peanut butter and sugar in stand mixer on medium for 2 minutes. Then add vanilla and baking soda, mix until blended. Slowly fold in aquafaba foam until fully mixed in with peanut butter then stir in chocolate chips.
On lightly greased cookie sheet spoon dough using 1 teaspoon as a scoop and bake for 10 minutes or until very lightly browned. Let cool for 2 minutes on baking sheet before moving to cooling rack.
Adapted from Deliciously Organic's Gluten Free Peanut Butter and Chocolate Chip Cookies recipe