Recipe: Vegan Peanut Butter Cup Cookies

Ingredients

Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the softened vegan butter until creamy.
Add the sugar and mix until fluffy, then add the vanilla and aquafaba, mixing again.
Incorporate the peanut butter, baking powder, and sea salt, blending well.
Gradually add the almond flour, cornstarch, and gluten-free flour blend until combined.
If the dough is too soft, add more gluten-free flour blend, almond flour, or cornstarch until thick.
Chill the dough in the refrigerator for 15 minutes.
Scoop out 1½ Tbsp of dough, roll into balls, and place on the baking sheets, pressing down slightly.
Bake for 11-12 minutes until fluffy and edges are drying.
Press a peanut butter cup into the center of each cookie and let cool for 10 minutes on the baking sheet before transferring to a wire rack.

Servings

18 cookies

Calories

263

Total fat

16.1g

Total carbohydrates

26.6g

Total protein

5.4g

Sodium

105mg

Cholesterol

0mg