By ashley nash baltazar
When a sweet tooth calls, it's your job to answer. And when egg prices are on the rise, it's time to get creative.
Here's a 3-ingredient eggless peanut butter cookie recipe for you to try and enjoy.
Peanut butter Maple syrup All-purpose flour
It's recommended that you use a natural peanut butter with no added sugar or oil. Then, the texture is drippier helping to create a smoother cookie batter. You can also use almond butter or, if you have nut allergies, sunflower seed butter.
While there are a range of sugar substitutes to choose from, this recipe calls for maple syrup. Regular sugar syrups will make the batter too thick. However, you can use agave syrup, coconut nectar or, if you aren't vegan, honey.
Now that we've identified the flavors, you'll need to add some all purpose flour for substance. Using coconut flour will make the cookies dry whereas almond flour will make them crumblier. Gluten-free flour is also an alternative.
Combine the ingredients in a mixing bowl until the consistency is sticky. Once you're done forming dough balls, place them on a cookie sheet tray. Parchment paper is optional.
If you'd like to create a pattern on top of the cookie, press your fork into the cookie laterally and then go across the print in the opposite direction. Bake for 12-14 minutes at 350 degrees.
Working with oiled hands and tools will help you avoid sticky fingers or lumpy cookies. This will also allow you to move the batter to and from the sheet successfully.
There's no egg involved so the cooking is almost solely for shape and texture. The cookies will harden on their own outside of the oven.
Letting the cookies cool at room temperature will allow them to firm up over the course of 30 minutes. Refrigerate afterward to achieve a crispier texture.
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